Cheese

Cheese

  • Thermophile Type C
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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
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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
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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
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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
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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
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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
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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 STAR Series
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    CHOOZIT STAR Series

    Danisco

    The thermophilic CHOOZIT STAR series are very fast strains (fast acidifying, as compared to TA 60 series, TA 50 series, and TM81) of Streptococcus thermophilus. High acidifying power particularly adapted to pizza cheeses and mozzarella applications. STAR...
    SKU:
    STAR
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
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  • CHOOZIT RA Series
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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
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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
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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:
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    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic
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  • CHOOZIT MD Series
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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
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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
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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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  • 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 bacteria. The MA series of cultures (MA 11, MA 14, MA 16, MA 19) are known as a bacteriophage rotation (to prevent bacteriophage) and are interchangeable. CONTAINS: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris USED TO MAKE: Recommended for American-type cheeses: cheddar, Colby, Monterey Jack, cottage cheese and also chevre.
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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
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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
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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
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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
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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
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