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Defined strain of Lactobacillus casei used as adjunct culture. Very low gas production when used in conjunction with the normal amount of lactic starter in the manufacture of Camembert, Brie,...

Defined strain of Lactobacillus casei used as adjunct culture for development of balanced, buttery flavor notes in cheddar. Also provides some proteolytic activity for improved texture. This product...

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...

Selected propionic acid bacteria culture primarily used for the production of Swiss-type cheeses such as Emmental, Gruyere and similar types where the typical propionic acid aroma and eye formation...

A defined thermophilic lactic acid culture (Lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties. Can be used alone or in combination with other lactic...

Culture blend with defined mesophilic strains for lactic acid production without any gas production (homofermentative) for cheeses with a closed texture.  This product is FROZEN and requires special...

Culture blend with defined mesophilic strains for lactic acid production without any gas production (homofermentative) for cheeses with a closed texture.  This product is FROZEN and requires special...

Culture blend with defined mesophilic strains providing fast lactic acid production and high phage robustness without any gas production (homofermentative) for cheeses with a closed texture. Phage...

Protective culture that consists of a blend of patented Lactobacillus paracasei and Lactobacillus plantarum that have been selected and designed for optimal yeast and mold inhibition, while...