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  • CHOOZIT SU CASU

    CHOOZIT SU CASU

    Danisco

    This thermophilic culture blend is a preferred choice for Parmesan or other hard, high-cooked cheeses. Produces a mildly sweet, nutty flavor profile. Can be utilized as a flavor adjunct in cheddar. CONTAINS:Streptococcus thermophilusLactobacillus...
    SKU:
    SUCASU
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • CHOOZIT STAR Series

    CHOOZIT STAR Series

    Danisco

    The thermophilic CHOOZIT STAR series are very fast strains (fast acidifying, as compared to TA 60 series, TA 50 series, and TM81) of Streptococcus thermophilus. High acidifying power particularly adapted to pizza cheeses and mozzarella applications. STAR...
    SKU:
    STAR
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
  • SR 3

    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
  • PC SAM3

    PC SAM3

    Danisco

    Anti-mucor strains: low density and medium height of mycelium with high proteolysis and high lipolysis. CONTAINS:Penicillium candidum USED TO MAKE: Camembert, Brie and various white bloomy rind cheeses USAGE RATE: Camembert: 3-5 doses per 1000 liters...
    SKU:
    SAM3
    Product Format:
    Freeze-dried Powder
  • Salt

    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
  • CHOOZIT RA Series

    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
  • Propionibacterium 50

    Propionibacterium 50

    Biena

    This culture is used as an adjunct primarily for the eye formation, aroma and flavor production in Swiss-type cheeses. Used along with thermophilic or mesophilic cultures for cheeses where characteristic eyes and propionic flavor compounds are desired...
    SKU:
    PROP50
    Product Format:
    Freeze-dried Powder
  • PC NEIGE

    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
  • CHOOZIT M Series

    CHOOZIT M Series

    Danisco

    M Series is a selected single strain of Lactococcus lactis subsp. lactis. It is a highly concentrated, direct-set, fast acidifying culture for manufacture of American-style and other semi-hard cheeses. Bacteriophage rotation available: M58, M60, M61,...
    SKU:
    MSERIES
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic
  • CHOOZIT MK5

    CHOOZIT MK5

    Danisco

    A blend of individually selected strains of cultures for the production of fermented milks such as drinkable yogurt and kefir. This product is NOT kefir grains. CONTAINS:Streptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricusLactobacillus...
    SKU:
    MK5
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Mesophilic/Thermophilic Blend
  • CHOOZIT MD Series

    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
  • MAC 70 Series

    MAC 70 Series

    DSM

    Concentrated lactic acid bacteria blend for direct inoculation into milk; frozen, concentrated pellets for use in mesophilic cheese applications such as cheddar varieties, Colby, Monterey Jack, blue and feta. Mac 70 series cultures work well in all...
    SKU:
    MAC70
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Mesophilic/Thermophilic Blend
  • CHOOZIT MA 4000 Series

    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
  • 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 bacteria. The MA series of cultures (MA 11, MA 14, MA 16, MA 19) are known as a bacteriophage rotation (to prevent bacteriophage) and are interchangeable.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris

USED TO MAKE: Recommended for American-type cheeses: cheddar, Colby, Monterey Jack, cottage cheese and also chevre.

    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