Dairy Cultures Industry Status and Prospects Professional Market Research Report Publishing Date: 15 June2022 Download Sample Report Download Sample Report (+91)-916-916-4321(Asia) | (+1)-646-781-7170 (Int'l) | help@statsmarketresearch.com
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Report Studies The prime objective of this report is to provide the insights on the post COVID-19 impact which will help market players in this field evaluate their business approaches. Also, this report 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 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 32.02% globally in 2017. The dairy culture industry is highly concentrated as one company, Chr. Hansen, owns about 45% sales share globally. Global production of dairy culture increased from 4491 MT in 2013 to 5678 MT in 2017, backed with promising dairy market. Production of dairy culture mainly concentrates in Europe and North America presently.
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Market Value The global Dairy Cultures market was valued at 792.76 Million USD in 2021 and will grow with a CAGR of 6.18% from 2021 to 2027. Expected to reach $xx million USD by the end of
2021
Forecast year
Base year
CAGR 6.18%(2021 - 2027)
2027
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Market Players & Competitor Analysis Global and Regional Market Analysis
Market Trends
Opportunities and Drivers
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By Type: • Thermophilic Cultures • Mesophilic Cultures
By Applications: • • • •
Yoghurt Cheese Cream Buttermilk
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