Cultured Whey is a natural preservative produced via a controlled fermentation of whey (milk) with Propionibacterium freudenreichii. This bacterium is best known for its role in the creation of Swiss Cheese. Propionibacteria are commonly found in milk and dairy products and has a long history of safe use in food.

Cultured Whey is an all natural off-white powder containing short-chain organic acids and other natural fermentation-derived metabolites that can extend the shelf life and enhance the flavor profile in a variety of applications.

Cultured Whey has been used to extend shelf life in baked goods, cheeses, meats, salad dressings, condiments, dips, spreads, meats and more. By preventing the growth of unwanted bacteria, yeasts and molds, Cultured Whey can replace chemical preservatives like sorbates and benzoates for a clean label alternative.

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Cultured Whey

Cultured Whey

The Natural Preservative for Dairy Products

Label Cultured Whey
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria

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