Danisco

Kid-lamb lipase (LP400): Traditional "pecorino" flavor characteristics for Romano, Provolone, feta. Irradiated as part of an improvement to site food safety program and will not affect the quality of...

Lamb lipase (LP500): Very sharp "pecorino" flavor characteristics for Romano. Irradiated as part of an improvement to site food safety program and will not affect the quality of the products -- do...

Calf lipase (LP600): Mild "picante" flavor characteristics for Mozzarella, Asiago, Provolone, Feta, Blue. Irradiated as part of an improvement to site food safety program and will not affect the...

LM57 is a mesophilic adjunct culture that primarily produces CO2 (gas) and diacetyl (butter flavor) in cheese due to citrate fermentation. This culture does not produce lactic acid. It is often used...

Brevibacterium linens: Light orange color, high aromatic potential. Minimum pH for growth: 6.0. Minimum growth temperature 60ºF. CONTAINS: Brevibacterium linens USED TO MAKE: Washed rind and...

Double-strength microbial coagulant derived from a fermentation of purified culture of Rhizomucor miehei. Highly heat sensitive assuring enzyme-free whey under normal conditions. Liquid form. This...

Marzyme XT 850 PF (formerly called PF 55) is the preservative-free version of Marzyme Supreme double-strength microbial coagulant. This coagulant is derived from a fermentation of purified culture of...

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...

Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity, very fast growth. CONTAINS: Arthrobacter nicotianae USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick,...

Bioprotectant that provides growth control of gram-negative bacteria, yeasts and molds with minimal sensory influence. Protects product flavor and provides more reliable shelf life in foods...

MT1 is a blend of mesophilic/thermophilic bacteria especially for the production of feta and other white cheeses. This culture works particularly well in high-protein milks, including sheep milk...

Adjunct culture for aroma and texture development in Tomme-style/mixed surface flora cheeses. CONTAINS: Staphylococcus xylosus II USED TO MAKE: Tomme-style cheeses, mixed surface flora cheeses. USAGE...