Global Adjunct Cultures Market Research Report 2021

Two types of cultures are used in Cheesemaking: primary and secondary. The primary cultures include all the starter lactic acid bacteria that are involved in acid production during cheese manufacturing. The secondary and adjunct cultures are involved in cheese ripening. They are called secondary cultures to distinguish them from the primary acid–producing starters, and are as important as the primary ones in those cheeses in which they are found.

The global Adjunct Cultures market was valued at US$ XX million in 2020 and is expected to reach US$ XX million by the end of 2027, growing at a CAGR of XX% during 2021-2027.
This report focuses on Adjunct Cultures volume and value at the global level, regional level and company level. From a global perspective, this report represents overall Adjunct Cultures market size by analysing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, Asia-Pacific, Latin America and Middle East & Africa.

Global Adjunct Cultures Market: Segment Analysis
The research report includes specific segments by region (country), by company, by Type and by Application. This study provides information about the sales and revenue during the historic and forecasted period of 2016 to 2027. Understanding the segments helps in identifying the importance of different factors that aid the market growth.

Segment by Type
Traditional Strain
Probiotics

Segment by Application
Dairy & Dairy-based Products
Meat Product
Others

By Region
North America
United States
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
India
Australia
Taiwan
Indonesia
Thailand
Malaysia
Latin America
Mexico
Brazil
Argentina
Middle East & Africa
Turkey
Saudi Arabia
UAE

By Company
Kerry
DSM
DuPont
Chr. Hansen
CSK
Lallemand
Sacco System
Soyuzsnab
Frutarom
Biochem SRL
LB Bulgaricum
Bioprox
Wecare-Bio
Anhui Jinlac Biotech