Milk is the ingredient used to produce Ceska®-lact lactic acid distillate. The milk is fermented and steam distilled. Specially chosen lactic acid bacteria are used to achieve the preferred flavour profile. From 2005 onwards, the lactic acid distillate of CSK food enrichment is Kosher certified by London Beth Din (KLBD-D) and Halal certified by HFFIA (HVV).

Description, preparation and composition:

The fermentation and distillation process produce a mixture of volatile fermentation products known as butter aromas. These aromas are used in the production of yellow fats and in the dairy industry when a mild dairy flavour or authentic butter flavour is desired.

According to the European rules on making butter, the use of non-dairy components is prohibited. The application of Ceska®-lact is in accordance with the principles of European rules.

Application and advantages:

The use of Ceska®-lact lactic acid distillate (instead of cultures) offers the following advantages:

Heightened process security: controlled flavour development during the butter production;

Desired amount of diacetyl is immediately found in the proper proportion in the butter.  Butter aroma and flavour can be composed according to individual preference;

Natural flavour solutions without declaration.

Nowadays, butter is typically produced in a continuous process using a butter churn. Aromas used in the production of butter are water soluble. The high amount of butterfat in butter lends a pronounced basic flavour. Therefore, a non-soluble butter aroma is essential. The most important aroma component is diacetyl. Ceska®-lact is standardized according to a diacetyl content of 1,000 ppm per litre.

 In the NIZO process, an amount of a mixture of 5 litres of Ceska®-lact and 1 litre of Ceska®-lact per 1000 kg butter is required in order to achieve a pH of 5.0 and diacetyl content of 1.0 ppm in the butter.

Packaging sizes:

Ceska®-lact is available in: 

25 litre jerry cans;

Storage and shelf life:

 Ceska®-lact can be kept for 6 months without any loss of activity provided it is stored in the closed original packaging between 0 and 6°C.