Danisco

Single strain of freeze-dried probiotic culture (Lactobacillus rhamnosus HN001) for food application. Minimum four trillion CFU (colony forming units) per 40 DCU sachet (>=4.0E+12 CFU/sachet)...

Mesophilic homo- and heterofermentative "farmhouse" culture mainly used for semi-hard but also may be used in soft cheeses. This culture contains a thermophilic adjunct that produces an enzyme for...

CHOOZIT Kefir DG is a multi-species culture and kefir grains. Produces a slightly fizzy kefir of mild taste and medium to thick, smooth homogeneous texture. CONTAINS:Kefir grains microfloraKefir...

Yeast for flavor and neutralization (de-acidification) in soft cheese; control of hole formation. Rapid neutralization capability, aroma development and enzymatic activity. KL71 is compatible with...

Single strain of freeze-dried probiotic culture for food application. Minimum five trillion CFU (colony forming units) per 50 DCU sachet (>=5.0E+12 CFU/sachet). CONTAINS: Lactobacillus...

Single strain of freeze-dried probiotic culture (Lactobacillus paracasei) for food application. Minimum five trillion CFU (colony forming units) per 50 DCU sachet (>=5.0E+12 CFU/sachet). CONTAINS:...

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...

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...

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...

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...

Brevibacterium linens: This strain imparts moderate red/orange color to the rind of smear-ripened cheeses. Other traits of Linens W include: reasonably salt-tolerant; sensitive to pH below 6.0,...

Kid lipase (LP300): Sharp "picante" flavor characteristics for Romano and Provolone. Irradiated as part of an improvement to site food safety program and will not affect the quality of the products...