Cheese

Aromatic Type B, also known as Aroma B, is a multi-species heterofermentative mesophilic starter culture for use in soft goat cheeses, cottage cheese, sour cream, cultured butter, fermented buttermilk and fresh cheeses. Produces excellent buttery,...

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. This product is FROZEN and...

A defined thermophilic adjunct culture, ENZOBACT is a ripening culture specially developed to enhance the quality of low-fat cheese. ENZOBACT is a heat-treated Lactobacillus helveticus culture that contains high aminopeptidase and medium aminotransferase...

Defined blend of mesophilic homofermentative adjunct culture. The selection of the culture is based on a unique balanced aminopeptidase composition; strains are all isolated from traditionally well-known cheese cultures on the criteria that they have no-...

LB-12 is a thermophilic rod culture that drives acid production in hard Italian-style and other high-temperature cooked cheeses; also used in production of Italian cheese varieties together with other lactic cultures such as Streptococcus thermophilus...

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 flavors and suppresses unwanted flavors like sour, bitter...

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 milk, fresh cheese and Feta. This culture remains quite...

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. Very robust flavor culture with slow acidification...

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,...

BT02 is a mesophilic culture blend preferred for soft ripened and fresh (unripened) cheeses. May also be used to make semi-hard cheeses, quark and sour cream. Notable gas development and diacetyl aroma. BT01 (bacteriophage rotation) available by special...

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture with citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due to...

Undefined homo- and heterofermentative mesophilic culture blend used for semi-hard cheeses such as Continental-style cheeses, blues, fresh cheeses, cultured butter and some fermented milks. Probat 222 forms lactic acid predominantly of the L(+) type. Due...

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi-hard and hard cheese. Medium to fast acidifying culture without citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due...

Specially-selected strains of mesophilic bacteria for mesophilic cheese applications such as cheddar varieties, blue and feta, as well as reduced fat sour cream. This product is FROZEN and requires special handling and storage (≤ -49°F). Please...

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 special handling and storage (≤ -49°F). Please call...

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 special handling and storage (≤ -49°F). Please call...

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 direct vat set use. Frozen pellet format. This product is...

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 ability to produce lactic acid quickly. This culture does...

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 diacetyl and CO2 from citrate at pH's below 6.0 (diacetyl...

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...