Biena

Brevibacterium linens: Selected strain by Biena, imparts a distinctive reddish color to the rind and has a major influence on the aroma and taste of smear-ripened cheeses. Used in washed-rind and...

The C-Fir blend (formerly called Kefir Type C) is a selected blend of cultures that produce foamy kefir. Produces a product similar to that made from kefir grains as compared to lactic acid...

Aromatic Type B, also known as Aroma B, is a multi-species heterofermentative mesophilic starter culture for use in soft goat cheeses, cottage cheese, sour cream, cultured butter, fermented...

This culture is used as an adjunct primarily for the eye formation, aroma and flavor production in Swiss-type cheeses. Used along with thermophilic or mesophilic cultures for cheeses where...

Thermophile Type B (often called Thermo B) is a thermophilic lactic acid starter blend for use in Italian-type cheeses, especially mozzarella. Slower acidifier than TM81, allowing more control of...

Thermophile Type C (often called Thermo C) is a thermophilic lactic acid starter blend often used for Swiss-style and Alpine cheeses. Slower acid producer. Sometimes used with Thermo B to increase...