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Cultures

Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.

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PS-1 Freeze-dried 5 u

I200CCL0295

Selected propionic acid bacteria culture.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.

The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus, Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.

The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.

Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

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BT 02 Freeze-dried 50 DCU

I201CDL0036

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

Store at temperature at 4 degrés in dry atmosphere.

When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.

If not, the performance of culture is affected.

Prolonged exposure at room temperature will reduce is in powder form.

Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.

Avoid foam and air introduction in the milk.

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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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YO-MIX 496 Freeze-dried 250 DCU

I201CDL0960

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

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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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KEFIR DC for 1000 L Freeze-dried (Box of 10 pouches)

I201CDL0177

Concentrated, freeze-dried culture for direct inoculation of milk, multi species culture with kefir grains.

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KL71 Freeze-dried 10 D

I201CDL0190

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

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EASY-SET® A2065

I199CCC0048
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).



The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
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Easy-Set A2090 Frozen 1000u

I199CCC0066
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).



The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
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EASY-SET® A926

I199CCC0122
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).



The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
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EASY-SET® A945

I199CCC0140
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).



The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
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Easy-Set A3050 Frozen 1000u

I199CCC0213
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