Danisco

Yeast for de-acidification and aroma development for mix and smeared cheeses. Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable...

Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. This culture blend produces a heavy body and high flavor...

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...

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...

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,...

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...

Brevibacterium linens: Bright orange color, aromatic potential, fast growth.  CONTAINS: Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick,...

Brevibacterium linens: Bright orange color, high aromatic potential, fast growth. CONTAINS:Brevibacterium linens USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional...

Mold-like appearance, intermediate flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese...

Yeast-like appearance, mild flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces...

Mold-like appearance, very mild flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese...

GODO-YNL lactase is a beta-galactosidase (lactase) preparation derived from the fermentation of a selected strain of Klyveromyces lactis. Lactase catalyzes the hydrolysis of one molecule of lactose...