We offer all the ingredients you need to produce lactic butter – no matter how you produce it. 

For example, if you’re using the NIZO method for lactic butter production, our Ceska®Lact LA produces pH stable and aromatic lactic butter - converting acetolactic acid into the typical butter aroma, diacetyl. 

Simply add this natural lactic acid concentrate (together with a food culture or distillate) to the butter process after churning the cream to achieve the pH-level you need. 

Perhaps you’re looking for an alternative to using cultures in your continuous butter production. If so, our Ceska®Lact Distillate is ideal. It improves process security, with a more controlled flavor level – and delivers versatile butter flavor by achieving the diacetyl level you need.

In both cases, you can be assured of a natural, clean-label solution that complies with all European regulations. 

And it doesn’t end there. You can also use our range of Ceska®-Star butter cultures to produce diacetyl; while our Ceska®Media provides the ideal environment to grow the Ceska®-Star butter cultures. So, ready to get started?