Dairy Starter Culture Market Key Players, Trends, Growth Opportunities and Industry Forecast till 2023
“The factors that are playing a major role in the growth of dairy starter culture market are the rising awareness among consumers regarding the benefits of healthy dairy products, the high demand for the best quality dairy product, and the rising use of enhanced technology.�
Global dairy starter culture market is expected to grow at a significant CAGR in the upcoming period as the scope and its applications are rising enormously across the globe. Dairy starter culture is the microorganism that is exclusively used in the production of cultured dairy products like cheese and yogurt. It is mainly used for the production of lactic acid from lactose that in most cases causes in the coagulation of milk protein by lowering its pH value. The factors that are playing a major role in the growth of dairy starter culture market are the rising awareness among consumers regarding the benefits of healthy dairy products, the high demand for the best quality dairy product, and the rising use of enhanced technology. However, contaminated dairy starter culture components and the low-grade quality of products may restrain the overall market growth in the years to come. The market is segmented based on type, temperature type, product type, nature type, function, and region. Thermophilic bacteria, probiotics, and mesophilic bacteria are the types that could be explored in dairy starter culture market in the forecast period. Thermophilic bacteria sector comprises Lactobacillus Helveticus, Streptococcus Thermophilus, Lactobacillus Lactics, and Lactobacillus bulgaricus. Whereas, mesophilic bacteria sector comprises Leuconostoc Lactics, Streptococcus Lactics, Leuconostoc Cremoris, Streptococcus Cremoris and Streptococcus diacetylactics. Based on the temperature, 40-45 degree Celsius (thermophilic) and 20-30 degree Celsius (mesophilic) could classify the market in the forecast period. Fermented milk, buttermilk, yogurt, cheese, sour cream, ripened butter, and other product types could be explored in the market in the forecast period.