Since the 1800s, cottage cheese has remained an essential part of the art of cheese making. While it was once created by allowing fresh milk to naturally sour on the back of the stove, the manufacturing process has evolved from the cottage to the plant. Today, we continue the art of making high quality cottage cheese, which is sought after by health-conscious consumers and has become a key ingredient for many different foods.
Vivolac is proud to offer cottage cheese manufacturers the choice to use one of our best in class medias paired with our bulk cultures, or a listing from one of our award winning DVI culture series below
- Cotta 9600 Series – Specialized blend of mesophilic and thermophilic strains for increased yield, improved phage resistance, and consistent performance
- Cotta 9900 Series – Traditional all mesophilic culture for DVS applications