Cultures

TEXEL® NatuRed LT is a freeze-dried maturation starter especially designed for color development and stability as well as flavor development in meat applications. This starter culture has high...

Please note: the price of this product may include a tariff (price listed on our website includes any applicable tariff). Learn more here. Defined thermophilic rotational strains of Streptococcus...

Defined thermophilic rotational strains of Streptococcus thermophilus. Very fast acidifying and highly concentrated, this culture is applicable wherever fast acidification rates are desired. Used...

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...