Cultures

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...

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...

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,...

BT02 is a mesophilic culture blend preferred for soft ripened and fresh (unripened) cheeses. May also be used to make semi-hard cheeses, quark and sour cream. Notable gas development and diacetyl aroma. BT01 (bacteriophage rotation) available by special...

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture with citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due to...

Undefined homo- and heterofermentative mesophilic culture blend used for semi-hard cheeses such as Continental-style cheeses, blues, fresh cheeses, cultured butter and some fermented milks. Probat 222 forms lactic acid predominantly of the L(+) type. Due...

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi-hard and hard cheese. Medium to fast acidifying culture without citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due...

Thermophilic culture for yogurt applications; this culture will produce yogurt with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set yogurt. Frozen pellet format. This product is FROZEN and requires special...

Thermophilic culture for yogurt applications; this culture will produce yogurt with very strong flavor, medium viscosity and high post-acidification. Suitable for cup set, stirred and drinking yogurt. Frozen pellet format. This product is FROZEN and...

Complex, thermophilic multiple-species culture for production of yogurt, fermented milks. Designed to provide fast acidification to low pH, and to enhance the development of a traditional flavor profile in dairy products. Frozen pellet format. This...

YO-MIX® 863 yogurt culture produces a probiotic yogurt with mild flavor and heavy body and texture. This culture has a 5-6 hour set time at 109ºF when used in cow milk.  CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp...

VEGE 033 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, clean yogurt flavor with low body. VEGE 033 is ideally suited for...

VEGE 022 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 mild yogurt flavor with medium-high body. VEGE 022 is ideally...

VEGE 011 is a blend of dairy-free, freeze-dried lactic acid bacteria specifically selected for use in making dairy-free, fruit- and/or vegetable-based fermented products (ie: apple/carrot/beetroot substrates, tea, kombucha, pickles). Vegan...

The YO-FAST® 88 culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt. Freeze-dried format. CONTAINS:Bifidobacterium speciesLactobacillus...

YO-MIX® T11 yogurt culture provides a very high thickness and more shear-stability than other options. This culture has very limited post-acidification. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricus USED TO MAKE:...

The 653 yogurt culture produces a yogurt with mild-to-medium tart flavor and smooth heavy body. This yogurt culture is not fortified with added probiotics. Minimal post acidification. This culture has a 5-6 hour set time when used in pasteurized cow milk...

495 (YO-MIX® 495) yogurt culture produces a yogurt with very mild flavor and heavy body and texture. Short-textured, resulting in an excellent "cut" in cup-set yogurt. Larger size of this product is available via special order; minimum quantity and...

YO-MIX® 725 yogurt culture with rapid acidification, limited post-acidification, and including additional species for probiotic content claims. CONTAINS: Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricusLactobacillus...

The 151 (YO-MIX® 151) yogurt culture produces a probiotic yogurt with very mild flavor and thick body. This yogurt culture is not fortified with added probiotics. Very little post acidification. This culture has a 6-7 hour set time when used in...