Cheese

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 cultures. Will provide enhanced flavor development...

Culture blend with defined mesophilic strains for lactic acid production without any gas production (homofermentative) for cheeses with a closed texture.  This product is FROZEN and requires special handling and storage (≤ -49°F). Please call...

Culture blend with defined mesophilic strains for lactic acid production without any gas production (homofermentative) for cheeses with a closed texture.  This product is FROZEN and requires special handling and storage (≤ -49°F). Please call...

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...

TA 40 is a strain of Streptococcus thermophilus used in yogurt and other cultured dairy products to increase texture. It may be used alone or in conjunction with other starter cultures. Please note that both Streptococcus thermophilus and Lb. delbrueckii...