Company “Vijana” delivers starter cultures, which are produced by Danish company “DANISCO A/S”.  

It’s one of the world’s largest producers of food ingredients, offering a range of products and solutions. Highly qualified specialists are always ready to give technical service and support for the dairy industry. They assist in finding solutions for recipe optimisation, new recipes and cost optimisation, also developing new products. A team of specialists with the food ingredients and application skills needed for the task works closely and confidentially with the customer, optimising the development process and bringing new and improved products rapidly to the market.

We offer the following ranges of starter cultures:

YO-MIX™ - for yoghurt and fermented milk;

CHOOSIT™  - for curd, cottage cheese, sour cream, fermented buttermilk, soft, semi-hard and hard cheese;

The range of CHOOSIT™ cheese cultures is composed of lactic and ripening cultures. 

Lactic cultures – freeze-dried or deep frozen mesophilic or thermophilic milk clotting cultures.

Ripening cultures give cheese specific and piquant taste, flavour and texture. Those are mainly mould and yeast cultures, which can be either inoculated directly into the cheese milk or sprayed on the surface and grow during cheese ripening process.

Kefir Cultures – for kefir production;

We can offer cultures which can be used for direct inoculation and also bulk starters.

‘Danisco A/S’ offers both - freeze-dried (lyophilized) and deep frozen cultures. 

We strongly recommend to use direct vat inoculation cultures because of the following reasons:

-     product range management;

-     optimizing capital investment and the management of production organization;

-     improved quality control throughout the product’s shelf life;

-     control of flavor;

-     optimum acidification - reliably and reproducibly;

-     simplicity in use and improved control over the production process;

-     flexibility in use and reduced bacteriophage risk.

Freeze-dried cultures should be stored at the temperature, not higher than(+4)°C, frozen cultures’ storage temp. (-18)ºC or (-45)°C.

We can offer a wide range of deep frozen and lyophilized bulk starter cultures, with matched special growth media, for regular acid production.

All cultures are not genetically modified and meet the requirements of Directive 90/220/CEE, KOSHER standards, HACCP/AIB, ISO9001 and ISO9002.

You can find more information about cultures in the company’s website www.danisco.com.

Company “Vijana” delivers protective cultures, which are produced by Danish company “DANISCO A/S”.  

HOLDBAC™ protective cultures comprise strains of bacteria that have been specially selected and developed for their ability to control the growth of pathogenic and/or spoilage micro-organisms in fermented foods.

Benefits of  HOLDBAC™ protective cultures:

-     growth control of yeasts and moulds;

-     can be labelled as a culture;

-     shelf life improvement or extension;

-     alternative to chemical food protection solutions;

-     easy handling;

-     cost reduction.

Cultures are not genetically modified and meet the requirements of Directive 90/220/CEE, KOSHER standards, HACCP/AIB, ISO9001 and ISO9002.

You can find more information about protective cultures in the company’s website www.danisco.com.

HOWARU™ is the brand range of specific premium probiotic strains- health- enhancing bacteria that today are widelu used in dairy, dietary supplements and nutritional products. Numerous studies have proven that regular consumption of HOWARU probiotics will enhance your immune system and reduce digestive disorders significantly.

We can offer our producers the following probiotic cultures:

HOWARU™ Bifido – Bifidobacterium lactis HN019

HOWARU™ Rhamnosus – Lactobacillus rhamnosus HN001

HOWARU™ Dophilus – Lactobacillus acidophilus NFCM®

HOWARU™ probiotic cultures can be widely used for the production of fermented products, cheese, ice cream, fruit juices, frozen desserts and confectionery.

All cultures are not genetically modified and meet the requirements of Directive 90/220/CEE, KOSHER standards, HACCP/AIB, ISO9001 and ISO9002.

You can find more information about probiotic cultures in the company’s website www.danisco.com.

For the production of cold smoked sausages we recommend to use the following starter cultures:

- Traditional and fast fermentation starter cultures;

- Protective cultures;

- Cultures for the surface treatment.

All cultures are not genetically modified and meet the requirements of Directive 90/220/CEE, KOSHER standards, HACCP/AIB, ISO9001 and ISO9002.

Highly qualified specialists are always ready to give technical service and support for the meat industry. They assist in finding solutions for recipe optimisation, new recipes and cost optimisation, also developing new products. A team of specialists with the food ingredients and application skills needed for the task works closely and confidentially with the customer, optimising the development process and bringing new and improved products rapidly to the market.