Cultures

M Series is a selected single strain of Lactococcus lactis subsp. lactis. It is a highly concentrated, direct-set, fast acidifying culture for manufacture of American-style and other semi-hard cheeses. Bacteriophage rotation available: M58, M60, M61,...

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...

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...

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-...

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...

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...

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,...

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...

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:Bifidobacterium lactis USED TO MAKE: Yogurt, fermented milks USAGE RATE: Varies...

Specially-selected strains of mesophilic bacteria for mesophilic cheese applications such as cheddar varieties, blue and feta, as well as reduced fat sour cream. This product is FROZEN and requires special handling and storage (≤ -49°F). Please...

Defined thermophilic culture blend with improved resistance to bacteriophage; primarily used in Pasta Filata cheese types. Rotation available: STI-06, STI-08 This product is FROZEN and requires special handling and storage (≤ -49°F). Please call...

Defined thermophilic culture blend with improved resistance to bacteriophage; primarily used in Pasta Filata cheese types. Rotation available: STI-06, STI-08 This product is FROZEN and requires special handling and storage (≤ -49°F). Please call...

This culture does not produce CO2 and is primarily used in the production of cheeses with a closed texture such as cheddar. This culture contains defined mesophilic strains and is for continuous direct vat set use. Frozen pellet format. This product is...

This culture blend contains multiple, but well-defined mesophilic homofermentative strains, type O. The strains are carefully selected for their milk flavor contribution, high phage resistance and ability to produce lactic acid quickly. This culture does...

CAF culture (adjunct) is selected strains of Leuconostoc mesenteroides subsp. cremoris. It is a 100% Leuconostoc mesenteroides subsp. cremoris that is a citric acid-utilizing culture. CAF produces diacetyl and CO2 from citrate at pH's below 6.0 (diacetyl...

Culture blend with defined mesophilic strains providing fast lactic acid production and high phage robustness without any gas production (homofermentative) for cheeses with a closed texture. Phage rotation available: R-604, R-607 This product is FROZEN...