Cheese

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...

Thermophilic homofermentative culture blend preferred for accelerating ripening in Dutch cheeses. Significantly enhances mature and nutty flavor notes and reduces ripening time. The body of the cheese is also enhanced by the use of EMFOUR. Primarily...

Mesophilic aromatic culture, type LD. This culture produces flavor and gas, with a fast acidification properties at a low inoculation rate. CONTAINS:Lactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis biovar. diacetylactisLactococcus...

A specially selected strain of Lactococcus lactis subsp. cremoris specifically used as adjunct. This attenuated starter delivers high levels of aminopeptidase for bitterness prevention. May improve texture of low-fat cheese.  This product is FROZEN...

Thermophilic single strain culture. Due to this culture's low proteolytic activity and very high peptidase activity, it is applied in cheese production as an adjunct for the improvement of aroma and reduction of bitterness. In large-eyed cheeses, Lactis...

Complex thermophilic multiple-strain culture. HELV A is a fast acidifying and very robust culture. Due to its high proteolytic activity, this culture can especially be applied as an adjunct culture for the production of hard cheese with strong aroma and...

Defined strain of Lactobacillus casei used as adjunct culture. Very low gas production when used in conjunction with the normal amount of lactic starter in the manufacture of Camembert, Brie, Mozzarella and Provolone. Should be used in cheese that is...

Defined strain of Lactobacillus casei used as adjunct culture for development of balanced, buttery flavor notes in cheddar. Also provides some proteolytic activity for improved texture. This product is FROZEN and requires special handling and storage...

Defined thermophilic single strain Lactobacillus species culture, typically used in pasta filata and Italian type cheeses. Produces sweet flavor notes. May also be applied as an adjunct in cheddar. This product is FROZEN and requires special handling and...

Selected propionic acid bacteria culture primarily used for the production of Swiss-type cheeses such as Emmental, Gruyere and similar types where the typical propionic acid aroma and eye formation are desired. This product is FROZEN and requires special...

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...

Adjunct culture providing accelerated maturation, low lipolytic activity and enhanced flavor and aroma. Used in semi-hard cheeses such as cheddar.  CONTAINS: Lactobacillus paracasei subsp. paracasei USED TO MAKE: Cheddar, semi-hard cheeses...

LH100 is a thermophilic culture blend of lactobacilli that functions as a flavor and texture enhancer when used in combination with thermophilic culture for hard cheese, Italian cheeses, and Swiss cheeses. LH100 has also been used as a flavor adjunct...

R-704 is a blend of mesophilic lactic acid cultures. It is a common culture for making 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...

Complex thermophilic multiple-strain culture. HELV A is a fast acidifying and very robust culture. Due to its high proteolytic activity, this culture can especially be applied as an adjunct culture for the production of hard cheese with strong aroma and...

LB340 is a strain of thermophilic lactic bacteria often utilized along with S. thermophilus in the production of Italian cheeses such as provolone, mozzarella, parmesan and Romano, though this culture can also be used to produce fermented milk. In...