Cheese

Mesophilic homo- and heterofermentative "farmhouse" culture mainly used for semi-hard but also may be used in soft cheeses. This culture contains a thermophilic adjunct that produces an enzyme for flavor development (sweet/nutty) during the ripening...

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance/accelerate flavor and aroma. FLAV 54 is a special adjunct for cheddar cheese production and its flavor enhancement, but may also be used in other semi-hard cheeses. Enhances...

MT1 is a blend of mesophilic/thermophilic bacteria especially for the production of feta and other white cheeses. This culture works particularly well in high-protein milks, including sheep milk. CONTAINS:Lactococcus lactis subsp. lactisLactococcus...

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...

Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella. TM81 is a rapid acidifier. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricus USED TO MAKE: Mozzarella, String Cheese, Pizza...

LM57 is a mesophilic adjunct culture that primarily produces CO2 (gas) and diacetyl (butter flavor) in cheese due to citrate fermentation. This culture does not produce lactic acid. It is often used as an enhancer with the MM series for blue cheeses and...

MY 800 is a thermophilic culture blend used in specialty fermented milks, soft cheeses, semi-hard cheeses, and Reblochon-type cheeses. This blend offers quick acidification to pH 4.70-4.60 and then, a slower acidification to reach lower pH. This...