Cheese
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FRESHQ 2
Chr Hansen
FreshQ® cultures are traditional lactic acid bacteria that deliver inhibition of unwanted yeast and molds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. Developed for application in fresh...- SKU:
- FRESHQ2
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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CHOOZIT MM Series
Danisco
MM culture is a blend of mesophilic cultures preferred for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle...- SKU:
- MM
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Thermophile Type C
Biena
Thermophile Type C (often called Thermo C) is a thermophilic lactic acid starter blend often used for Swiss-style and Alpine cheeses. Slower acid producer. Sometimes used with Thermo B to increase speed of acidification. CONTAINS:Streptococcus...- SKU:
- THERMOC
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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Thermophile Type B
Biena
Thermophile Type B (often called Thermo B) is a thermophilic lactic acid starter blend for use in Italian-type cheeses, especially mozzarella. Slower acidifier than TM81, allowing more control of acid production. CONTAINS:Streptococcus...- SKU:
- THERMOB
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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ULTRA-GRO DIRECT TD Series
DSM
Defined thermophilic rotational strains of Streptococcus thermophilus. Fast acidifying culture often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone, Emmental/Swiss. May also be used for Muenster...- SKU:
- TD
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Thermophilic
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CHOOZIT TA 60 Series
Danisco
The thermophilic TA 60 series are "fast" strains (fast acidifying, as compared to the TA 50 series) of Streptococcus thermophilus and are often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone,...- SKU:
- TA60
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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CHOOZIT TA 50 Series
Danisco
The lactic acid starter TA 50 series are "slow" thermophilic strains of Streptococcus thermophilus (as compared to the TA 60 series). TA 50 series cultures are often used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses. This...- SKU:
- TA50
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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CHOOZIT SWIFT Series
Danisco
Defined thermophilic rotational strains of Streptococcus thermophilus. Very fast acidifying and highly concentrated, this culture is applicable wherever fast acidification rates are desired. Used primarily for pasta-filata type cheeses, and may also be...- SKU:
- SWIFT
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Thermophilic
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CHOOZIT SU CASU
Danisco
This thermophilic culture blend is a preferred choice for Parmesan or other hard, high-cooked cheeses. Produces a mildly sweet, nutty flavor profile. Can be utilized as a flavor adjunct in cheddar. CONTAINS:Streptococcus thermophilusLactobacillus...- SKU:
- SUCASU
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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CHOOZIT RA Series
Danisco
RA series is a rapid-acidifying mesophilic/thermophilic blend for semi-hard, semi-soft and fresh cheeses including cheddar, Colby, feta, chevre. Due to the thermophilic strain in this blend, it is a rapid acid producer sometimes preferred over the MA...- SKU:
- RA
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic/Thermophilic Blend
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Propionibacterium 50
Biena
This culture is used as an adjunct primarily for the eye formation, aroma and flavor production in Swiss-type cheeses. Used along with thermophilic or mesophilic cultures for cheeses where characteristic eyes and propionic flavor compounds are desired...- SKU:
- PROP50
- Product Format:
- Freeze-dried Powder
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CHOOZIT M Series
Danisco
M Series is a selected single strain of Lactococcus lactis subsp. lactis. It is a highly concentrated, direct-set, fast acidifying culture for manufacture of American-style and other semi-hard cheeses. Bacteriophage rotation available: M58, M60, M61,...- SKU:
- MSERIES
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic
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CHOOZIT MD Series
Danisco
Mesophilic aroma culture used as adjunct with other mesophilic cultures (such as MM series) to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie/Camembert, Chevre, Blue. This culture is not typically used alone (it is a slow acid...- SKU:
- MD
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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MAC 70 Series
DSM
Concentrated lactic acid bacteria blend for direct inoculation into milk; frozen, concentrated pellets for use in mesophilic cheese applications such as cheddar varieties, Colby, Monterey Jack, blue and feta. Mac 70 series cultures work well in all...- SKU:
- MAC70
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
- Mesophilic/Thermophilic Blend
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CHOOZIT MA 4000 Series
Danisco
Often referred to as the "farmhouse culture," MA 4000 series is a very versatile culture blend used for a variety of soft to hard cheeses with all types of milk. This culture is a unique blend of primarily mesophilic lactic acid cultures, plus a...- SKU:
- MA4000
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic/Thermophilic Blend
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CHOOZIT MA Series
Danisco
MA culture, a blend of two mesophilic lactic acid cultures, is a culture commonly used to make Cheddar, Colby, Monterey Jack and Cottage Cheese. This culture is used where only lactic acid production is desired. This blend does NOT contain gas-producing...- SKU:
- MA
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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CHOOZIT FT Series
Danisco
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...- SKU:
- FT
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic/Thermophilic Blend
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FLORA DANICA
Chr Hansen
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...- SKU:
- FLDAFD
- Product Format:
- Freeze-dried Granulate
- Culture Type:
- Mesophilic
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CHN 22
Chr Hansen
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,...- SKU:
- CHN22
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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CHN 11 & CHN 19
Chr Hansen
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,...- SKU:
- CHN1119
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic