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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
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CHOOZIT MM Series
Danisco
MM culture is a blend of mesophilic cultures preferred for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle...- SKU:
- MM
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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