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YC-X11 Freeze-dried 50 u

I200CCL0712

Thermophilic YoFlex® culture.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

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MM 101 Freeze-dried 50 DCU

I201CDL0672

Freeze-dried concentrated lactic starter for the direct vat inoculation and milk bases.

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MVA Freeze-dried 10 D

I201CDL0704

Aroma developing culture for cheese

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PR4 Swing Freeze-dried 10 u

I200CCL0278

A selected single stain ripening culture with origin in traditional cheese making.

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.

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KL71 Freeze-dried 10 D

I201CDL0190

Yeast for des-acidification in cheese making and aroma developing.

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