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  • CHOOZIT TA 60 Series
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    CHOOZIT TA 60 Series

    Danisco

    The thermophilic TA 60 series are "fast" strains (fast acidifying, as compared to the TA 50 series) of Streptococcus thermophilus and are often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone,...
    SKU:
    TA60
    Product Format:
    Freeze-dried Powder
    Culture Type:
    Thermophilic
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  • CHOOZIT TA 50 Series
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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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  • CHOOZIT SWIFT Series
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    CHOOZIT SWIFT Series

    Danisco

    Defined thermophilic rotational strains of Streptococcus thermophilus. Very fast acidifying and highly concentrated, this culture is applicable wherever fast acidification rates are desired. Used primarily for pasta-filata type cheeses, and may also be...
    SKU:
    SWIFT
    Please Note:
    Contact us to order Frozen cultures
    Product Format:
    Frozen Pellets
    Culture Type:
    Thermophilic
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  • MARZYME Supreme
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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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  • CHOOZIT SU CASU
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    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
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  • CHOOZIT STAR Series
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    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
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  • SR 3
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    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
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  • PC SAM3
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    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
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  • Salt
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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
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  • CHOOZIT RA Series
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    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
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  • Propionibacterium 50
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    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
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  • PC NEIGE
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    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
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  • CHOOZIT M Series
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    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
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  • CHOOZIT MK5
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    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
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  • CHOOZIT MD Series
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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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