The dairy starter culture market was valued at US$ 1,124.3 million in 2018 and is projected to reach US$ 1,670.2 million by 2027; it is expected to grow at a CAGR of 4.5% from 2021 to 2027.

Under the type segment, the the rmophilic bacteria segment accounted for the largest share in the global dairy starter culture market. The thermophilic bacteria is characterized into streptococcus salivarius subsp. thermophilus (S.thermophilus), lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. casei, L. helveticus, and L. plantarum. The thermophilic bacteria transform lactose to lactic acid by lowering the pH of the milk products. Moreover, it also prevents the development of spoilage microorganisms and potential pathogens, which affect the quality of fermented dairy products.

Furthermore, this type of bacteria contributes to the organoleptic qualities of the products. In the production of yogurt, these qualities of the rmophilic bacteria are particularly important as the consistency and flavor of the yogurt depends on the metabolism of the lactic starters. Moreover, the wide range application of the rmophilic bacteria in the production of yogurt, acidophilus milk, and Swiss-type cheese is projected to boost the demand for the rmophilic bacteria over the forecast period.

The market for global dairy starter culture is concentrated with some very well-established players. Some of the key players in the global dairy starter culture market include BDF Natural Ingredients S.L., Biolacter, Inc, Chr. Hansen Holding A/S, CSK food enrichment B.V., Dalton Biotecnologie S.R.L., Dohler Group, The Dow Chemical Company, Lallemand Inc., LB Bulgaricum, and Sacco System, among others.  

The growth of the dairy industry is driving the growth of the dairy starter culture market. As the dairy industry has become an important part worldwide. The dairy industry is flourishing in the developed and developing countries such as the UK, Turkey, New Zealand, France, Russia, Germany, Brazil, China, India, and the United States. The overall growth in the production of dairy products and growing demand for dairy-based products is anticipated to boost the demand for the dairy starter culture globally.

The dairy starter culture is used on a large scale in the manufacturing process of kefir, yogurt, sour cream, butter cheese, and other fermented milk products. The starter is added to the milk products during the manufacturing process and is allowed to grow there under controlled conditions. The primary function of the starter culture is the conversion of lactose and other sugars in milk to lactic acid. The starter culture produces substances that provide the fermented product of its unique characteristics such as flavor, acidity (pH), aroma, and consistency. During the bacterial fermentation process, there is a drop in pH level in the dairy products.

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