The global market for dairy starter cultures was valued at approximately US$ 1,124.3 million in 2018 and is projected to expand at a compound annual growth rate (CAGR) of 4.5% from 2019 to 2027, reaching an estimated US$ 1,670.2 million by the end of the forecast period. Dairy starter cultures consist of specific microorganisms that are intentionally introduced into milk to initiate and facilitate the fermentation process under controlled conditions. These cultures are essential in the production of various fermented dairy products, including cheese, kefir, and yogurt. The rapid expansion of the dairy processing sector, along with a rising demand for fermented dairy beverages, are significant factors driving the growth of the dairy starter culture market on a global scale. However, stringent regulatory frameworks in regions such as North America and Europe may pose challenges to market growth during the forecast period. Additionally, the increasing production and consumption of dairy products in the Asia Pacific region are anticipated to create substantial growth opportunities for players in the dairy starter culture market in the near future.
The global dairy starter culture market is categorized based on product type into several segments, including buttermilk, cheese, ripened butter, sour cream, yogurt, and other products. Among these, the cheese segment holds the largest market share. Dairy starter cultures are crucial in the cheese-making process, as they significantly influence the flavor, texture, and preservation of the cheese. The high levels of cheese production and consumption in both developed and developing regions, such as North America, Europe, and Asia Pacific, are expected to further drive the growth of the dairy starter culture market. The metabolic activities of these cultures lower the pH levels, enhance the flavor profile of cheese, and inhibit the growth of spoilage organisms and pathogens, thereby supporting market expansion.
The overall growth of the dairy industry is a key driver for the dairy starter culture market. As the dairy sector continues to gain importance globally, the demand for starter cultures has been increasing rapidly in recent years. The dairy industry is thriving in both developed and emerging markets, including the UK, Turkey, New Zealand, France, Russia, Germany, Brazil, China, India, and the United States. The overall rise in dairy product production and the growing consumer preference for dairy-based items are expected to further elevate the demand for dairy starter cultures worldwide. For example, India stands out as one of the largest producers of dairy and dairy products globally, with significant advancements in technology utilization within its dairy sector.
Dairy starter cultures are extensively utilized in the production of kefir, yogurt, sour cream, butter cheese, and other fermented milk products. These cultures are added to milk during the manufacturing process and allowed to proliferate under controlled conditions. The primary role of the starter culture is to convert lactose and other sugars present in milk into lactic acid. This fermentation process not only imparts unique characteristics such as flavor, acidity (pH), aroma, and texture to the final product but also results in a decrease in pH levels. As the bacteria ferment lactose into lactic acid, the fermentation process aids in preserving the product for extended periods while maintaining its nutritional value. Due to these advantages, dairy starter cultures are widely employed in the dairy processing industry.
Key players in the global dairy starter culture market include 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 overall size of the global dairy starter culture market has been determined through a combination of primary and secondary research methodologies. The research process begins with comprehensive secondary research, utilizing both internal and external sources to gather qualitative and quantitative data related to the dairy starter culture market. Primary data is then collected through numerous interviews with industry participants and experts to validate the findings and analysis. The industry experts involved in this process include vice presidents, market intelligence managers, business development managers, national sales managers, as well as external consultants such as research analysts, valuation experts, and key opinion leaders specializing in the dairy starter culture sector.