Danisco

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...

VEGE 033 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, clean yogurt...

VEGE 053 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 natural,...

Vegetal 7 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 mild yogurt flavor...

The 151 (YO-MIX® 151) yogurt culture produces a probiotic yogurt with very mild flavor and thick body. This yogurt culture is not fortified with added probiotics. Very little post acidification...

YO-MIX® 2651 yogurt culture produces a probiotic yogurt with very mild flavor and heavy body and texture. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp...

495 (YO-MIX® 495) yogurt culture produces a yogurt with very mild flavor and heavy body and texture. Short-textured, resulting in an excellent "cut" in cup-set yogurt. Larger size of this product...

Complex, thermophilic multiple-species culture for production of yogurt, fermented milks. Designed to provide fast acidification to low pH, and to enhance the development of a traditional flavor...

ABY-611 (YO-MIX® 611AB) yogurt culture produces a probiotic yogurt with traditional full yogurt flavor (slightly tart) and medium body. Slight post acidification. This culture has a 6-7 hour set...