Cultures

FT series is a blend of homofermentative mesophilic/thermophilic cultures for the production of feta and other white cheeses. This blend controls post-acidification, maintaining characteristic taste and texture throughout shelf life. Bacteriophage...

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. CONTAINS: Lactococcus lactis...

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,...

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,...

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...

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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...