Dairy products
Our products
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Science and experience at the service of the industry
The main objective of DALTON BIOTECNOLOGIE is to provide an integrated, technical-scientific response to the needs of the dairy industry.
Fifty years of experience in research, study and "in the field" development have enabled us to create a complete and varied product list. Among our ranges, operators in the sector will find the solutions best suited to their needs.
Fifty years of experience in research, study and "in the field" development have enabled us to create a complete and varied product list. Among our ranges, operators in the sector will find the solutions best suited to their needs.
CHEESE STARTER CULTURES
Dalton cheese starter cultures are the result of a rigorous selection.
Advanced production techniques, implemented in modern and efficient facilities, ensure the high quality of microbial cultures, ensuring excellent standards of activity, stability and repeatable performance of each formulation.
Cultures are available in freeze-dried and frozen form.
All cultures can be supplied with Kosher and Halal certification.
Advanced production techniques, implemented in modern and efficient facilities, ensure the high quality of microbial cultures, ensuring excellent standards of activity, stability and repeatable performance of each formulation.
Cultures are available in freeze-dried and frozen form.
All cultures can be supplied with Kosher and Halal certification.
OTHER PRODUCTS
Dalton processing adjuvants are useful for improving, defining and protecting the characteristics of dairy products.
Their action is also effective in preventing and eliminating variables that affect the stability of the production system and the product itself.
Their action is also effective in preventing and eliminating variables that affect the stability of the production system and the product itself.
Fields of application of Dalton adjuvants:
- Natural shelf-life systems for fresh pasta filata cheeses (mozzarella)
- Reduction of weight loss of fresh pasta filata cheeses (mozzarella)
- Prevention of proteolysis in fresh pasta filata cheeses
- Improvement of milk coagulation processes and curd syneresis
- Prevention of early late swelling of cheeses
- Brine treatment
- Prevention of unwanted mould development
- Cold smoking