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  • CHOOZIT MA 4000 Series

    CHOOZIT MA 4000 Series

    Danisco

    Often referred to as the "farmhouse culture," MA 4000 series is a very versatile culture blend used for a variety of soft to hard cheeses with all types of milk. This culture is a unique blend of primarily mesophilic lactic acid cultures, plus a...
    SKU:
    MA4000
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
  • MA culture, a blend of two mesophilic lactic acid cultures, is a culture commonly used to make Cheddar, Colby, Monterey Jack and Cottage Cheese. This culture is used where only lactic acid production is desired. This blend does NOT contain gas-producing bacteria. The MA series of cultures (MA 11, MA 14, MA 16, MA 19) are known as a bacteriophage rotation (to prevent bacteriophage) and are interchangeable.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris

USED TO MAKE: Recommended for American-type cheeses: cheddar, Colby, Monterey Jack, cottage cheese and also chevre.

    CHOOZIT MA Series

    Danisco

    MA culture, a blend of two mesophilic lactic acid cultures, is a culture commonly used to make Cheddar, Colby, Monterey Jack and Cottage Cheese. This culture is used where only lactic acid production is desired. This blend does NOT contain gas-producing...
    SKU:
    MA
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
  • KAZU1 1000 L

    KAZU1 1000 L LYO 50 DCU

    Danisco

    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 flavor development (sweet/nutty) during the ripening...
    SKU:
    CH-3093-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
  • FLORA DANICA

    FLORA DANICA

    Chr Hansen

    Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blues, etc. CONTAINS: Lactococcus lactis...
    SKU:
    FLDAFD
    Product Format:
    Freeze-dried Granulate
    Culture Type:
    Mesophilic
  • CHOOZIT TA 60 Series

    CHOOZIT TA 60 Series

    Danisco

    The thermophilic TA 60 series are "fast" strains (fast acidifying, as compared to the TA 50 series) of Streptococcus thermophilus and are often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone,...
    SKU:
    TA60
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • CHOOZIT RA Series

    CHOOZIT RA Series

    Danisco

    RA series is a rapid-acidifying mesophilic/thermophilic blend for semi-hard, semi-soft and fresh cheeses including cheddar, Colby, feta, chevre. Due to the thermophilic strain in this blend, it is a rapid acid producer sometimes preferred over the MA...
    SKU:
    RA
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
  • YO-MIX ABY-2C

    YO-MIX ABY-2C

    Danisco

    ABY-2C (YO-MIX® ABY-2C) yogurt culture produces a probiotic yogurt with very mild flavor and heavy body and texture. Very little post acidification. This culture has a 5-6 hour set time at 107ºF when used in pasteurized cow milk. Set times may...
    SKU:
    ABY2C
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • PC ABL

    PC ABL LYO 10 DOSE

    Danisco

    Classic strains of penicillium candidum: medium density and height of mycelium; low proteolysis and moderate-high lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie, other white bloomy-rind cheeses USAGE RATE: Camembert: 3-5 doses per...
    SKU:
    SR-3018-DN
    Product Format:
    Freeze-dried Powder
  • LB 340

    LB 340 LYO 2 DCU

    Danisco

    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 culture can also be used to produce fermented milk. In...
    SKU:
    CH-3094-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • GEO 17

    GEO 17 LYO 10 DOSE

    Danisco

    Mold-like appearance, very mild flavor and aroma. Geotrichum candidum is a key agent in the ripening of cheese. Used in combination with other molds, geotrichum candidum grows rapidly on cheese surfaces first and also aids in the work of penicillium...
    SKU:
    SR-3029-DN
    Product Format:
    Freeze-dried Powder
  • CHOOZIT LM 57

    LM 57 CHOOZIT LYO 20 DCU

    Danisco

    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 as an enhancer with the MM series for blue cheeses and...
    SKU:
    CH-3072-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
  • CHOOZIT LH100

    LH100 CHOOZIT LYO 50 DCU

    Danisco

    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 cheeses. LH100 has also been used as a flavor adjunct...
    SKU:
    CH-3106-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • CHY-MAX EXTRA (Star)

    CHY-MAX EXTRA (Star)

    Chr Hansen

    Double-strength, 100% fermentation-derived chymosin enzyme (CHY-MAX® Extra) for coagulation of milk. Consistent performance. Liquid form. This product is vegetarian. A preservative-free version of this product is available via special order; please...
    SKU:
    CHYMAXE
    Product Format:
    Liquid
  • PC NEIGE

    PC NEIGE

    Danisco

    Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie, other white bloomy-rind cheeses USAGE RATE: Camembert:...
    SKU:
    NEIGE
    Product Format:
    Freeze-dried Powder
  • Calcium Chloride

    Calcium Chloride

    Calcium chloride (CaCl) improves curd-making properties of coagulants and optimizes yields. Calcium chloride is particularly recommended for use in milk that will not coagulate properly or well under normal conditions due to over heat treatment...
    SKU:
    CACL
    Product Format:
    Liquid
  • PC HP6

    PC HP6 LYO 10 DOSE

    Danisco

    Classic strains of penicillium candidum with medium density and height of mycelium, strong proteolysis and moderate-strong lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie, other white bloomy-rind cheeses USAGE RATE: Camembert: 3-5...
    SKU:
    SR-3019-DN
    Product Format:
    Freeze-dried Powder
  • PLA

    PLA LYO 10 DOSE

    Danisco

    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 aurantiacumArthrobacter nicotianaeDebaryomyces hanseniiGeotrichum...
    SKU:
    SR-3039-DN
    Product Format:
    Freeze-dried Powder
  • SR 3

    SR 3

    Danisco

    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 cheeses such as Limburger, brick, traditional...
    SKU:
    SR3
    Product Format:
    Freeze-dried Powder
  • CHOOZIT FT Series

    CHOOZIT FT Series

    Danisco

    FT series is a blend of homofermentative mesophilic/thermophilic cultures for the production of feta and other white cheeses. This blend controls post-acidification, maintaining characteristic taste and texture throughout shelf life. Bacteriophage...
    SKU:
    FT
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend