Danisco

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...

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TEXEL® NatuRed LT is a freeze-dried maturation starter especially designed for color development and stability as well as flavor development in meat applications. This starter culture has high...

TEXEL® PNT1 is a freeze-dried surface starter especially developed for optimizing external appearance of, inhibiting surface contaminants, and regulating drying and flavoring in meat applications...

TEXEL® SA-301 is a freeze-dried maturation starter especially developed for texturizing, coloring, and flavoring. This starter culture provides medium acidifying speed and power with typical...

TEXEL® SPP-581 is a freeze-dried maturation starter especially developed for texturizing, coloring, and flavoring. This starter culture offers very fast acidifying speed and very high acidifying...

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...