Cheese

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...

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...

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...

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...

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...

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...

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...

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...

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...

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,...

Defined strain of Lactobacillus casei used as adjunct culture for development of balanced, buttery flavor notes in cheddar. Also provides some proteolytic activity for improved texture. This product...

Defined thermophilic single strain Lactobacillus species culture, typically used in pasta filata and Italian type cheeses. Produces sweet flavor notes. May also be applied as an adjunct in cheddar...

Selected propionic acid bacteria culture primarily used for the production of Swiss-type cheeses such as Emmental, Gruyere and similar types where the typical propionic acid aroma and eye formation...

A defined thermophilic lactic acid culture (Lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties. Can be used alone or in combination with other lactic...