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Download Free sampleThe global Dairy Starter Culture market was valued at 816.63 Million USD in 2021 and will grow with a CAGR of 5.51% from 2021 to 2027.
The prime objective of Dairy Starter Culture Market is to provide the insights on the post COVID-19 impact wwhich will help market players in this field evaluate their business approaches. Also, Dairy Starter Culture Market covers market segmentation by major market verdors, types, applications/end users and geography(North America, East Asia, Europe, South Asia, Southeast Asia, Middle East, Africa, Oceania, South America).
Dairy starter cultures are microorganisms that are intentionally added to milk in order to create a desired outcome in the final product, most often through their growth and fermentation processes.Dairy Starter Cultures are freeze-dried starter cultures that are used for bulk starter preparation. It can be used in yoghurt, Kefir, pasta filata, fermented milk, cheese, and so on. Among various applications, consumption from cheese industry held largest share with 34.46% globally in 2016. The dairy starter culture industry is highly concentrated as one company, Chr. Hansen, owns about 45% sales share globally. Production of dairy starter culture mainly concentrates in Europe and North America presently.
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