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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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  • FLORA DANICA (Frozen)
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    FLORA DANICA F-DVS 500 UNIT

    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. This product is FROZEN and...
    SKU:
    CH-4218-CN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic
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  • ENZOBACT
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    ENZOBACT F-DVS 500 UNIT

    Chr Hansen

    A defined thermophilic adjunct culture, ENZOBACT is a ripening culture specially developed to enhance the quality of low-fat cheese. ENZOBACT is a heat-treated Lactobacillus helveticus culture that contains high aminopeptidase and medium aminotransferase...
    SKU:
    CH-4207-CN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Thermophilic
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  • CR-213
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    CR-213 F-DVS 200 UNIT

    Chr Hansen

    Defined blend of mesophilic homofermentative adjunct culture. The selection of the culture is based on a unique balanced aminopeptidase composition; strains are all isolated from traditionally well-known cheese cultures on the criteria that they have no-...
    SKU:
    CH-4206-CN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic
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  • LB-12
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    LB-12 F-DVS 250 UNIT

    Chr Hansen

    LB-12 is a thermophilic rod culture that drives acid production in hard Italian-style and other high-temperature cooked cheeses; also used in production of Italian cheese varieties together with other lactic cultures such as Streptococcus thermophilus...
    SKU:
    CH-4204-CN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Thermophilic
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  • CR-520
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    CR-520 F-DVS 475 UNIT

    Chr Hansen

    This culture is a defined adjunct culture blend which enhances the overall flavor intensity of cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter...
    SKU:
    CH-4201-CN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic/Thermophilic Blend
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  • CHOOZIT MC 76
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    MC 76 CHOOZIT FRO 1000 DCU

    Danisco

    Mesophilic starter culture with fast acidification and no gas or aroma formation. Particularly suited for the production of cheese scalded at high temperatures like Cheddar, but also for fermented milk, fresh cheese and Feta. This culture remains quite...
    SKU:
    CH-4181-DN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic
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  • PROBAT 505
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    PROBAT 505 FRO 500 DCU

    Danisco

    Complex, mesophilic multiple-species DL-culture used for fresh and soft cheeses, semi-hard cheeses, buttermilk. Concentrated, deep-frozen culture in pellet form for direct inoculation of process milk. Very robust flavor culture with slow acidification...
    SKU:
    CH-4076-DN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic
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  • CHN-19 (Frozen)
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    CHN-19 F-DVS 500 UNIT

    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:
    CH-4028-CN
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic
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  • CHOOZIT BT02
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    BT02 CHOOZIT LYO 50 DCU

    Danisco

    BT02 is a mesophilic culture blend preferred for soft ripened and fresh (unripened) cheeses. May also be used to make semi-hard cheeses, quark and sour cream. Notable gas development and diacetyl aroma. BT01 (bacteriophage rotation) available by special...
    SKU:
    CH-3202-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
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  • HOLDBAC YM-B PLUS
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    HOLDBAC YM-B PLUS LYO 100 DCU

    Danisco

    HOLDBAC® YM-B Plus is the next generation of YM protective cultures, offering expanded control of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development...
    SKU:
    CH-3148-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
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  • HOLDBAC YM-C PLUS
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    HOLDBAC YM-C PLUS LYO 100 DCU

    Danisco

    HOLDBAC® YM-C Plus is the next generation of YM protective cultures, offering expanded control of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development...
    SKU:
    CH-3130-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
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  • CHOOZIT ALP D
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    ALP D CHOOZIT LYO 100 DCU

    Danisco

    Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture with citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due to...
    SKU:
    CH-3113-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
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  • Probat 222
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    PROBAT 222 LYO 100 DCU

    Danisco

    Undefined homo- and heterofermentative mesophilic culture blend used for semi-hard cheeses such as Continental-style cheeses, blues, fresh cheeses, cultured butter and some fermented milks. Probat 222 forms lactic acid predominantly of the L(+) type. Due...
    SKU:
    CH-3030-DN
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic
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