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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
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Mesophile Aromatic Type B
Biena
Aromatic Type B, also known as Aroma B, is a multi-species heterofermentative mesophilic starter culture for use in soft goat cheeses, cottage cheese, sour cream, cultured butter, fermented buttermilk and fresh cheeses. Produces excellent buttery,...- SKU:
- AROMAB
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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KL 71 LYO 10 DOSE
Danisco
Yeast for flavor and neutralization (de-acidification) in soft cheese; control of hole formation. Rapid neutralization capability, aroma development and enzymatic activity. KL71 is compatible with other desirable flora during cheesemaking. Kluyveromyces...- SKU:
- SR-3031-DN
- Product Format:
- Freeze-dried Powder
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ABY-653
Danisco
ABY653 yogurt culture produces a probiotic yogurt with medium flavor and medium to heavy body. Minimal post acidification. This culture has a 5-6 hour set time at 107ºF when used in pasteurized cow milk. Set times may be longer in non-bovine milk...- SKU:
- ABY653
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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CHOOZIT MD Series
Danisco
Mesophilic aroma culture used as adjunct with other mesophilic cultures (such as MM series) to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie/Camembert, Chevre, Blue. This culture is not typically used alone (it is a slow acid...- SKU:
- MD
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic
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LBC 81 LYO 10 DOSE
Danisco
Adjunct culture providing accelerated maturation, low lipolytic activity and enhanced flavor and aroma. Used in semi-hard cheeses such as cheddar. CONTAINS: Lactobacillus paracasei subsp. paracasei USED TO MAKE: Cheddar, semi-hard cheeses...- SKU:
- CH-3111-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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HOLDBAC LC
Danisco
Homofermentative protective culture that provides biological growth control of gas-producing bacteria including leuconostocs, heterofermentative lactobacilli, enterococci with minimal sensory influence when used as recommended. Meets consumer demand for...- SKU:
- HBLC
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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YO-MIX 2651
Danisco
YO-MIX® 2651 yogurt culture produces a probiotic yogurt with very mild flavor and heavy body and texture. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricusLactobacillus acidophilusBifidobacterium lactisLactobacillus...- SKU:
- 2651
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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GEO 15
Danisco
Yeast-like appearance, 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 candidum...- SKU:
- GEO15
- Product Format:
- Freeze-dried Powder
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CHOOZIT TA 50 Series
Danisco
The lactic acid starter TA 50 series are "slow" thermophilic strains of Streptococcus thermophilus (as compared to the TA 60 series). TA 50 series cultures are often used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses. This...- SKU:
- TA50
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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LIPASE POWDER 600 (LP600 Calf)
Danisco
Calf lipase (LP600): Mild "picante" flavor characteristics for Mozzarella, Asiago, Provolone, Feta, Blue. Irradiated as part of an improvement to site food safety program and will not affect the quality of the products -- do not irradiate again...- SKU:
- LP600
- Product Format:
- Powder
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MVA LYO 10 DOSE
Danisco
Adjunct culture for aroma and texture development in Tomme-style/mixed surface flora cheeses. CONTAINS: Staphylococcus xylosus II USED TO MAKE: Tomme-style cheeses, mixed surface flora cheeses. USAGE RATE: 2 Doses per 1000 liters milk (min) KOSHER...- SKU:
- SR-3040-DN
- Product Format:
- Freeze-dried Powder
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ARN LYO 10 DOSE
Danisco
Specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory). CONTAINS:Brevibacterium aurantiacumArthrobacter nicotianaeGeotrichum...- SKU:
- SR-3038-DN
- Product Format:
- Freeze-dried Powder
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PC VB LYO 10 DOSE
Danisco
Classic strains of penicillium candidum: medium density and height of mycelium with strong proteolysis and moderate-low lipolysis. CONTAINS: Penicillium candidum USED TO MAKE: Camembert, Brie, other white bloomy-rind cheeses USAGE RATE: Camembert: 3-5...- SKU:
- SR-3024-DN
- Product Format:
- Freeze-dried Powder
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MY 800 LYO 50 DCU CHOOZIT
Danisco
MY 800 is a thermophilic culture blend used in specialty fermented milks, soft cheeses, semi-hard cheeses, and Reblochon-type cheeses. This blend offers quick acidification to pH 4.70-4.60 and then, a slower acidification to reach lower pH. This...- SKU:
- CH-3002-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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MT1 CHOOZIT 10 DCU
Danisco
MT1 is a blend of mesophilic/thermophilic bacteria especially for the production of feta and other white cheeses. This culture works particularly well in high-protein milks, including sheep milk. CONTAINS:Lactococcus lactis subsp. lactisLactococcus...- SKU:
- CH-3091-DN
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Mesophilic/Thermophilic Blend
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CUM LYO 10 DOSE
Danisco
Yeast for flavor and aroma in soft cheese; rapid neutralization capability, strong aroma development and enzymatic activity. Compatible with other desirable flora during cheese maturation. CONTAINS: Candida utilis USED TO MAKE: Washed-rind cheeses such...- SKU:
- SR-3014-DN
- Product Format:
- Freeze-dried Powder
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MARZYME Supreme
Danisco
Double-strength microbial coagulant derived from a fermentation of purified culture of Rhizomucor miehei. Highly heat sensitive assuring enzyme-free whey under normal conditions. Liquid form. This product is vegetarian. IMCU (international milk clotting...- SKU:
- SUPREME
- Product Format:
- Liquid
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YO-MIX 611AB (ABY-611)
Danisco
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 time at 107ºF when used in pasteurized cow milk...- SKU:
- ABY611
- Product Format:
- Freeze-dried Powder
- Culture Type:
- Thermophilic
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Salt
Iodine-free flake salt, dissolves easily. CONTAINS:Sodium chloride USED TO MAKE: Direct application to cheese/curd, also used in brine solutions. KOSHER STATUS: Kosher, certificate available GMO STATUS: non-GMO- SKU:
- SALT
- Product Format:
- Granulate