Cultures

Cultures

  • CHN 22

    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
  • CHN 11 & CHN 19

    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
  • DELVO CHEESE CH 205 & CH 206

    DELVO CHEESE CH 205 & CH 206

    DSM

    Fast acidifying, mesophilic culture with thermophilic added to increase acidification rate. For use in mesophilic cheese applications such as cheddar varieties, Colby, Monterey Jack, blue and feta. Bacteriophage rotation available: CH-205, CH-206 This...
    SKU:
    CH2
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic/Thermophilic Blend
  • C-FIR (Kefir Type C)

    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
  • Mesophile Aromatic Type B

    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
  • ABY-653

    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
  • YO-MIX 611AB (ABY-611)

    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
  • YO-MIX ABY-2C

    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
  • DPL 901 BM/SC

    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
  • YO-MIX 611

    Danisco

    YO-MIX® 611 yogurt culture produces a yogurt with traditional full yogurt flavor (slightly tart) and medium body. This yogurt culture is not fortified with added probiotics. Slight post acidification. This culture has a 7-8 hour set time when used in...
    SKU:
    611
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • YO-MIX 2651

    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
  • CHOOZIT 1000 Series

    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
  • VEGE 053 LYO 200 DCU

    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
  • FLORA DANICA (Frozen)

    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
  • ENZOBACT

    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
  • CR-213

    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
  • LB-12

    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
  • CR-520

    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
  • CHOOZIT MC 76

    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
  • PROBAT 505

    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