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Dairy starter culture mkt to surpass $1,670.2 mn by 2027, finds study
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Saturday, 24 August, 2019, 15 : 00 PM [IST]
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The global dairy starter culture market accounted to $1,124.3 million in 2018, and is expected to grow at a CAGR (compound annual growth rate) of 4.5 per cent during the forecast period 2019-2027, to account to $1,670.2 million by 2027.
These were the findings of a Market Study report, titled Dairy Starter Culture Market. It provides a comprehensive analysis of the dairy starter culture market segments, including their dynamics, size, growth, competitive landscape, and emerging opportunities of global industry. It also provided the market landscape and market share information in the dairy starter culture market.
Dairy starter cultures are microorganisms that are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions. It is used in the production of fermented milk products such as cheese, kefir, and yoghurt.
The rapid growth in the dairy processing industry coupled with upsurge demand for fermented dairy beverages are the key factors boosting the growth of dairy starter culture market globally.
However, stringent government regulations in North America and Europe are projected to hamper the dairy starter culture market growth over the forecast period.
Moreover, increasing production and consumption of dairy products in the Asia Pacific region is expected to deliver substantial growth opportunities to the dairy starter culture market players in the coming future.
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, and thus, the demand for starter culture is growing at a faster pace over the past few years.
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.
For instance, India is among the largest producer of dairy and dairy products globally. The dairy industry in India has made remarkable progress in terms of utilising the available technologies.
The global dairy starter culture market is bifurcated on the basis of product type into buttermilk, cheese, ripened butter, sour cream, yoghurt, and others products. The cheese segment accounted for the largest share in the global dairy starter culture market.
Dairy starter culture play a very important role in the cheese production process. High production and consumption of cheese in developed and developing regions, such as North America, Europe, and the Asia Pacific, is projected to propel the growth of the dairy starter culture market.
The metabolism of the dairy starter culture reduces the pH value and contributes to the desired flavor of the cheese, and it also prevents the growth of spoilage organisms and pathogens. These factors are anticipated to boost the growth of the dairy starter culture market.
Some of the players present in global dairy starter culture market are 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.
The dairy starter culture is used on a large scale in the manufacturing process of kefir, yoghurt, 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 flavour, acidity (pH), aroma, and consistency.
During the bacterial fermentation process, there is a drop in pH level in the dairy products. This takes place when the bacteria ferment the lactose into lactic acid.
Therefore, the fermentation process helps to preserve the product for a longer time and also maintain its nutritional value.
Owing to these benefits, dairy starter cultured are used on a large scale in the dairy processing industry.
The report has segmented the dairy starter culture market on the basis of type, nature, product type, function and region.
Dairy starter culture market size by type
- Mesophilic bacteria
- Thermophilic bacteria
Dairy starter culture market share by packaging nature
- Single-strain type
- Multi-strain type
Dairy starter culture market growth by product type
- Buttermilk
- Cheese
- Ripened butter
- Sour cream
- Yoghurt
Dairy starter culture market trends by function
- Acid production
- Flavour production
- Others
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