Cultures
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FLORA DANICA
Chr Hansen
Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blues, etc. CONTAINS: Lactococcus lactis...- SKU:
- FLDAFD
- Product Format:
- Freeze-dried Granulate
- Culture Type:
- Mesophilic
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CHN 22
Chr Hansen
Mesophilic aromatic culture that produces buttery flavor and CO2. Slower acidification (resulting in more buttery flavor) than CHN-11 or CHN-19. This culture is used for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam,...- SKU:
- CHN22
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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CHN 11 & CHN 19
Chr Hansen
This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft ripened and fresh (unripened) cheeses: Brie, Camembert,...- SKU:
- CHN1119
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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C-FIR (Kefir Type C)
Biena
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 production, pH and viscosity. This product is NOT kefir grains...- SKU:
- CFIR
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic/Thermophilic Blend
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Mesophile Aromatic Type B
Biena
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 buttermilk and fresh cheeses. Produces excellent buttery,...- SKU:
- AROMAB
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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ABY-653
Danisco
ABY653 yogurt culture produces a probiotic yogurt with medium flavor and medium to heavy body. Minimal post acidification. This culture has a 5-6 hour set time at 107ºF when used in pasteurized cow milk. Set times may be longer in non-bovine milk...- SKU:
- ABY653
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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YO-MIX 611AB (ABY-611)
Danisco
ABY-611 (YO-MIX® 611AB) yogurt culture produces a probiotic yogurt with traditional full yogurt flavor (slightly tart) and medium body. Slight post acidification. This culture has a 6-7 hour set time at 107ºF when used in pasteurized cow milk...- SKU:
- ABY611
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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YO-MIX ABY-2C
Danisco
ABY-2C (YO-MIX® ABY-2C) yogurt culture produces a probiotic yogurt with very mild flavor and heavy body and texture. Very little post acidification. This culture has a 5-6 hour set time at 107ºF when used in pasteurized cow milk. Set times may...- SKU:
- ABY2C
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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DPL 901 BM/SC
Danisco
Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. This culture blend produces a heavy body and high flavor. CONTAINS:Lactococcus lactis subsp. lactisLactococcus lactis subsp...- SKU:
- 901
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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YO-MIX 2651
Danisco
YO-MIX® 2651 yogurt culture produces a probiotic yogurt with very mild flavor and heavy body and texture. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricusLactobacillus acidophilusBifidobacterium lactisLactobacillus...- SKU:
- 2651
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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CHOOZIT 1000 Series
Danisco
Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. Medium body and texture. Rotations available: 1001-B, 1002-B, 1003-B. CONTAINS:Lactococcus lactis subsp. lactisLactococcus...- SKU:
- 1000
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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VEGE 053 LYO 200 DCU
Danisco
VEGE 053 is a blend of dairy-free, freeze-dried lactic acid bacteria specifically selected for use in making dairy-free, yogurt-style fermented products. This culture results in a fresh and natural, acidic yogurt flavor with low body. VEGE 053 is ideally...- SKU:
- YG-3143-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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FLORA DANICA F-DVS 500 UNIT
Chr Hansen
Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blues, etc. This product is FROZEN and...- SKU:
- CH-4218-CN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic
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ENZOBACT F-DVS 500 UNIT
Chr Hansen
A defined thermophilic adjunct culture, ENZOBACT is a ripening culture specially developed to enhance the quality of low-fat cheese. ENZOBACT is a heat-treated Lactobacillus helveticus culture that contains high aminopeptidase and medium aminotransferase...- SKU:
- CH-4207-CN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Thermophilic
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CR-213 F-DVS 200 UNIT
Chr Hansen
Defined blend of mesophilic homofermentative adjunct culture. The selection of the culture is based on a unique balanced aminopeptidase composition; strains are all isolated from traditionally well-known cheese cultures on the criteria that they have no-...- SKU:
- CH-4206-CN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic
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LB-12 F-DVS 250 UNIT
Chr Hansen
LB-12 is a thermophilic rod culture that drives acid production in hard Italian-style and other high-temperature cooked cheeses; also used in production of Italian cheese varieties together with other lactic cultures such as Streptococcus thermophilus...- SKU:
- CH-4204-CN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Thermophilic
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CR-520 F-DVS 475 UNIT
Chr Hansen
This culture is a defined adjunct culture blend which enhances the overall flavor intensity of cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter...- SKU:
- CH-4201-CN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic/Thermophilic Blend
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MC 76 CHOOZIT FRO 1000 DCU
Danisco
Mesophilic starter culture with fast acidification and no gas or aroma formation. Particularly suited for the production of cheese scalded at high temperatures like Cheddar, but also for fermented milk, fresh cheese and Feta. This culture remains quite...- SKU:
- CH-4181-DN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic
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PROBAT 505 FRO 500 DCU
Danisco
Complex, mesophilic multiple-species DL-culture used for fresh and soft cheeses, semi-hard cheeses, buttermilk. Concentrated, deep-frozen culture in pellet form for direct inoculation of process milk. Very robust flavor culture with slow acidification...- SKU:
- CH-4076-DN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic
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CHN-19 F-DVS 500 UNIT
Chr Hansen
This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft ripened and fresh (unripened) cheeses: Brie, Camembert,...- SKU:
- CH-4028-CN
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic