Cultures

FreshQ® cultures are traditional lactic acid bacteria that deliver inhibition of unwanted yeast and molds in fermented dairy products. The effect is obtained through active participation in the...

HOLDBAC® YM VEGE is an effective and label-friendly solution to secure quality over shelf-life and reduce food waste by inhibiting undesired microorganisms such as yeasts and molds through...

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...

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...

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...

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...

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...

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...

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...

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...

Single strain of freeze-dried probiotic culture (Lactobacillus rhamnosus HN001) for food application. Minimum four trillion CFU (colony forming units) per 40 DCU sachet (>=4.0E+12 CFU/sachet)...

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...

R-704 is a blend of mesophilic lactic acid cultures. It is a common culture for making Cheddar, Colby, Monterey Jack and Cottage Cheese. This culture is used where only lactic acid production is...

Single strain of freeze-dried probiotic culture (Lactobacillus paracasei) for food application. Minimum five trillion CFU (colony forming units) per 50 DCU sachet (>=5.0E+12 CFU/sachet). CONTAINS:...

Single strain of freeze-dried probiotic culture for food application. Minimum five trillion CFU (colony forming units) per 50 DCU sachet (>=5.0E+12 CFU/sachet). CONTAINS: Lactobacillus...

TA 40 is a strain of Streptococcus thermophilus used in yogurt and other cultured dairy products to increase texture. It may be used alone or in conjunction with other starter cultures. Please note...

TEXEL® SPP-581 is a freeze-dried maturation starter especially developed for texturizing, coloring, and flavoring. This starter culture offers very fast acidifying speed and very high acidifying...

TEXEL® SA-301 is a freeze-dried maturation starter especially developed for texturizing, coloring, and flavoring. This starter culture provides medium acidifying speed and power with typical color...

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...

TEXEL® PNT1 is a freeze-dried surface starter especially developed for optimizing external appearance of, inhibiting surface contaminants, and regulating drying and flavoring in meat applications...