Cultures

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 culture has a 6-7 hour set time when used in...

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). CONTAINS:Lactobacillus rhamnosus USED TO MAKE: Yogurt,...

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: Lactobacillus paracasei USED TO MAKE: Yogurt,...

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...

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 acidophilus USED TO MAKE: Yogurt, fermented milks USAGE RATE:...

CHOOZIT Kefir DG is a multi-species culture and kefir grains. Produces a slightly fizzy kefir of mild taste and medium to thick, smooth homogeneous texture. CONTAINS:Kefir grains microfloraKefir yeastsLactococcus lactis subsp.Leuconostoc...

Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. Heavy body and texture. Bacteriophage rotations of this product are available via special order. Minimum purchase and/or...

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...

Thermophilic homofermentative culture blend preferred for accelerating ripening in Dutch cheeses. Significantly enhances mature and nutty flavor notes and reduces ripening time. The body of the cheese is also enhanced by the use of EMFOUR. Primarily...

Mesophilic aromatic culture, type LD. This culture produces flavor and gas, with a fast acidification properties at a low inoculation rate. CONTAINS:Lactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis biovar. diacetylactisLactococcus...

A specially selected strain of Lactococcus lactis subsp. cremoris specifically used as adjunct. This attenuated starter delivers high levels of aminopeptidase for bitterness prevention. May improve texture of low-fat cheese.  This product is FROZEN...

Thermophilic single strain culture. Due to this culture's low proteolytic activity and very high peptidase activity, it is applied in cheese production as an adjunct for the improvement of aroma and reduction of bitterness. In large-eyed cheeses, Lactis...

Complex thermophilic multiple-strain culture. HELV A is a fast acidifying and very robust culture. Due to its high proteolytic activity, this culture can especially be applied as an adjunct culture for the production of hard cheese with strong aroma and...

Defined strain of Lactobacillus casei used as adjunct culture. Very low gas production when used in conjunction with the normal amount of lactic starter in the manufacture of Camembert, Brie, Mozzarella and Provolone. Should be used in cheese that is...