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  • CHN 22
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    CHN 22

    Chr Hansen

    Mesophilic aromatic culture that produces buttery flavor and CO2. Slower acidification (resulting in more buttery flavor) than CHN-11 or CHN-19. This culture is used for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam,...
    SKU:
    CHN22
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
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  • CHN 11 & CHN 19
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    CHN 11 & CHN 19

    Chr Hansen

    This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft ripened and fresh (unripened) cheeses: Brie, Camembert,...
    SKU:
    CHN1119
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
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  • DELVO CHEESE CH 205 & CH 206
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    DELVO CHEESE CH 205 & CH 206

    DSM

    Fast acidifying, mesophilic culture with thermophilic added to increase acidification rate. For use in mesophilic cheese applications such as cheddar varieties, Colby, Monterey Jack, blue and feta. Bacteriophage rotation available: CH-205, CH-206 This...
    SKU:
    CH2
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic/Thermophilic Blend
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  • C-FIR (Kefir Type C)
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    C-FIR (Kefir Type C)

    Biena

    The C-Fir blend (formerly called Kefir Type C) is a selected blend of cultures that produce foamy kefir. Produces a product similar to that made from kefir grains as compared to lactic acid production, pH and viscosity. This product is NOT kefir grains...
    SKU:
    CFIR
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
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  • Calcium Chloride
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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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  • Mesophile Aromatic Type B
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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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  • ABY-653
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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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  • YO-MIX 611AB (ABY-611)
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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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  • YO-MIX ABY-2C
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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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  • DPL 901 BM/SC
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    DPL 901 BM/SC

    Danisco

    Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. This culture blend produces a heavy body and high flavor. CONTAINS:Lactococcus lactis subsp. lactisLactococcus lactis subsp...
    SKU:
    901
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
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    YO-MIX 611

    Danisco

    YO-MIX® 611 yogurt culture produces a yogurt with traditional full yogurt flavor (slightly tart) and medium body. This yogurt culture is not fortified with added probiotics. Slight post acidification. This culture has a 7-8 hour set time when used in...
    SKU:
    611
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
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  • YO-MIX 2651
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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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  • CHOOZIT 1000 Series
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    CHOOZIT 1000 Series

    Danisco

    Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. Medium body and texture. Rotations available: 1001-B, 1002-B, 1003-B. CONTAINS:Lactococcus lactis subsp. lactisLactococcus...
    SKU:
    1000
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
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  • VEGE 053 LYO 200 DCU
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    VEGE 053 LYO 200 DCU

    Danisco

    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, acidic yogurt flavor with low body. VEGE 053 is ideally...
    SKU:
    YG-3143-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
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  • LINENS W
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    LINENS W LYO 100 DOSE

    Danisco

    Brevibacterium linens: This strain imparts moderate red/orange color to the rind of smear-ripened cheeses. Other traits of Linens W include: reasonably salt-tolerant; sensitive to pH below 6.0, growing slowly in acidic environments; grows slowly to...
    SKU:
    SR-3111-DN
    Product Format:
    Freeze-dried Powder
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  • GEO 17
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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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  • GEO 13
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    GEO 13 LYO 10 DOSE

    Danisco

    Mold-like appearance, intermediate 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-3026-DN
    Product Format:
    Freeze-dried Powder
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  • CHY-MAX M 1000
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    CHY-MAX M 1000 1 LITER

    Chr Hansen

    Triple-strength, 100% fermentation-derived chymosin enzyme for coagulation of milk. This product contains a milk-clotting enzyme that is highly specific for kappa-casein, resulting in very good curd formation. Low proteolytic activity. Used in all cheese...
    SKU:
    EZ-5048-CN
    Product Format:
    Liquid
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