Dairy Starter Culture Market is expected to reach US$ 1,670.2 Million by 2027

Rapid growth in dairy processing industry is projected to escalate the dairy starter culture market at a CAGR of 4.5%

Latest market study on “Global Dairy Starter Culture Market to 2027 – Analysis and Forecasts by Type (Mesophilic Bacteria and Thermophilic Bacteria), Nature (Single Strain Type and Multi Strain Type), Product Type (Buttermilk, Cheese, Ripened Butter, Sour Cream, Yogurt, and Others), Function (Acid Production, Flavor Production, and Others)”, The global dairy starter culture market is accounted to US$ 1,124.3 Mn in 2018 and is expected to grow at a CAGR of 4.5% during the forecast period 2019 – 2027, to account to US$ 1,670.2 Mn by 2027. The report include key understanding on the driving factors of this growth and also highlights the prominent players in the market and their developments.

Under the type segment, the thermophilic 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 thermophilic 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 thermophilic bacteria in the production of yogurt, acidophilus milk, and Swiss-type cheese is projected to boost the demand for thermophilic bacteria over the forecast period.

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.

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.   

Global Dairy Starter Culture Market - By Region Breakdown, 2018

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Dairy Starter Culture Market Size, Share Report, 2021-2027

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Dairy Starter Culture Market to 2027 - Global Analysis and Forecasts by Type (Mesophilic Bacteria and Thermophilic Bacteria), Nature (Single Strain Type and Multi Strain Type), Product Type (Buttermilk, Cheese, Ripened Butter, Sour Cream, Yogurt, and Others), Function (Acid Production, Flavor Production, and Others), and Geography

The report segments the global dairy starter culture market as follows:

Global Dairy Starter Culture Market – By Type

• Mesophilic Bacteria
• Thermophilic Bacteria

Global Dairy Starter Culture Market – By Nature

• Single Strain Type
• Multi Strain Type

Global Dairy Starter Culture Market – By Product Type

• Buttermilk
• Cheese
• Ripened Butter
• Sour Cream
• Yogurt
• Others

Global Dairy Starter Culture Market – By Function

• Acid Production
• Flavor Production
• Others 

Global Dairy Starter Culture Market – By Geography

• • North America
    • U.S.
    • Canada
    • Mexico
  • Europe
    • Germany
    • France
    • Italy
    • UK
    • Russia
    • Rest of Europe
  • Asia Pacific (APAC)
    • Australia
    • China
    • India
    • Japan
    • South Korea
    • Rest of Asia Pacific
  • Middle East and Africa (MEA)
    • South Africa
    • Saudi Arabia
    • UAE
    • Rest of MEA
  • South America
    • Brazil
    • Argentina
    • Rest of South America (SAM)

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