Ingredients company DSM has linked up with culture specialists CSL to offer cheese and yoghurt manufacturers 'a single source for both cultures'.
In addition to its own dairy ingredients portfolio, DSM will distribute CSL's dairy culture products.
"CSL has been at the forefront of culture development for over 50 years and has recognised know-how and technology in a wide range of dairy cultures and special moulds," said Arthur Simonetti, business manager cultures, DSM Food Specialties Dairy Ingredients. "Not only will their extensive thermophile culture range complement our existing product portfolio, but both companies are truly customer focused," he added.
Mr. Capitani, CEO of Centro Sperimentale del Latte (CSL), reinforced DSM's words. "The joint technical and development resources of the two companies offer a unique resource for the study, development and production of new cultures," he said.
Founded in 1948, CSL studies, develops, produces and markets lactic acid bacteria, bifidobacteria and moulds for the dairy, pharmaceutical, supplement and animal feed industries.
Focusing on strains isolated from natural cultures of dairy products, CSL pays particular attention to the cultures' phage-correlation (lysotipy) and symbiotic and antagonistic phenomena. In the dairy sector, CSL's product range includes a wide range of direct innoculation starter cultures and bulk starter cultures ideal for products of Italian origin.