Danisco

Classic strains of penicillium candidum: medium density and height of mycelium with strong proteolysis and moderate-low lipolysis. CONTAINS: Penicillium candidum USED TO MAKE: Camembert, Brie, other...

PLA is a complex blend for aspect and flavor of the mixed surface flora of mainly European-style cheeses. Makes a nice wash for Raclette, Alpine styles, Tomme. CONTAINS:Brevibacterium...

PRB6 is a liquid-form penicillium roqueforti with a very fast growth rate, strong blue flavor and a blue-green color. Please note that liquid format generally has a shorter shelf life than...

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...

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...

Brevibacterium linens: Bright orange color, less aromatic than LR. Minimum pH for growth: 5.0. Minimum growth temperature 40ºF. CONTAINS:Brevibacterium linens USED TO MAKE: Washed rind and smear...

TA 40 is a strain of Streptococcus thermophilus used in yogurt and other cultured dairy products to increase texture. It may be used alone or in conjunction with other starter cultures. Please note...

Vegetable coagulant tablets for cheesemaking. Microbial, derived from mucor pusillus and/or mucor miehei. Conveniently scored into quarters. Shelf-stable, no need for refrigeration but should be...

Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella. TM81 is a rapid acidifier. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp...

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...

VEGE 011 is a blend of dairy-free, freeze-dried lactic acid bacteria specifically selected for use in making dairy-free, fruit- and/or vegetable-based fermented products (ie: apple/carrot/beetroot...

VEGE 022 is a blend of dairy-free, freeze-dried lactic acid bacteria specifically selected for use in making dairy-free, yogurt-style fermented products. This culture results in a fresh and mild...