La société
Bioprox is the “biotechnology” subsidiary of the Protex-International group. For the last 70 years Protex-International has specialised in fine chemistry and is active in several fields: chemistry, textiles, electronics, paints, perfumes, water treatment and, in conjunction with Bioprox, biotechnology in the service of the food and agriculture industries.

The scope of Bioprox’s activity concerns the fermentation, preservation and conservation of food products, such as dairy products (cottage and matured cheeses, cream and butter, fermented milks and yoghurts)

Bioprox was created at the end of the Eighties and 1992 marked the launch of a production unit for concentrated freeze-dried lactic starter cultures in Noyant (49) near Saumur, France that contributed to the development of the dairy industry market with a varied range of freeze-dried starter cultures and also to the wine industry (malo-lactic cultures) and agriculture with Rhyzobium for Soya and lucern crops .

This new activity at the time was an addition to the manufacture of yeast extracts, salted flavours (vegetal proteins Hydrolysates using acid or enzymatic way) and sexual pheromones to protect fruit from insects


BIOPROX, a starter culture partner alternative
Development :

Our range is growing daily with new cultures, for example for the manufacture of Cheddar, Feta, stabilised Brie, yoghurts that are even more unctuous and creamy, Kefir and new blends of cultures appropriate to the needs of various countries.

Our technological expertise in cheese applications and ultra-fresh products is greatly appreciated and often in demand from our customers and partners.

This effective partnership with our customers solves the problems they encounter in the field and also contributes to the launch of new, high quality dairy products that are sought after by end consumers.

Our objective is not only to assist our customers to manufacture high quality products, but also to optimise the cost of using our products.

Our turnover is increasing strongly and the forecasts for the years to come are very optimistic.

Applications :


Our activity covers the fermentation of milk for the manufacture of the following products:

- Cottage and matured cheeses
- Matured cream
- Butter
- Fermented milks
- Yoghurts

Lactic starter cultures are products that are alive and natural that carry out the following functions:

- Protection by pH decrease
- Production of flavour
- Adding texture
- Colouring

New developments :

The prospects for development include:

- the expansion of our range and skills
- an even greater presence in the field to assist our customers
- a strengthened Research and Development Department to deal with our customers’ various applications
- the recruitment of specialists and experts in our customers’ businesses

Services :

Our approach to service varies with our customers’ requirements.

- a confidential approach: some customers wish to maintain total confidentiality with regard to their factories and manufacture and in this case we intervene only on demand. We are at their disposal to carry out acidification curves simulations with Cinac, bacteriophage analyses and production measures for diacetyl and texture.
- an open approach: we are at our customers’ disposal to carry out preliminary studies to tests in our laboratories and to take part in industrial tests with them in their factories. We undertake to maintain strict confidentiality

Our approach always follows the same path, whether this concerns a product in our range or a new product being developed (or even an individually developed product):

- Visit / audit to ascertain need
- Feasibility and economic study
- ADS Laboratory tests (analysis / design /study)

- On-site testing
- Validation of the results
- Partnership contract (if necessary)

Our sales managers are all and above all experts in our customers’ business and are men/women with field experience, for whom the success of a project with a customer is primordial.

Our services :

- Visit / audit to ascertain need
- ADS Laboratory tests with analyses preceding industrial testing (bacteriophages, Cinac simulation in the customer’s thermic cycle and the production of diacetyl and / or gas)
- On-site testing at the customer’s premises with monitoring of the manufacturing steps and appropriate measures
- Validation of the results
- Monitoring of the phagic situation in the factory with the use of our ferments
- Regular monitoring visits
- Proposals for improvements

Case Histories :


- Advances in the production of diacetyl in butter
- Improvement in the taste of Edam / Gouda using the new cultures, MTRA2 and MTRA3, containing diacetylactis (more taste and little production of gas)
- YBA 986, a yoghurt culture containing probiotics that significantly reduces the very specific taste of soya milk