Cultures
Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.
STI-14 Freeze-dried 500 u
Thermophilic lactic acid culture.
The culture is primarily applied in Pasta Filata cheese types e.
g Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.
STI-13 Freeze-dried 500 u
Thermophilic lactic acid culture.
The culture is primarily applied in Pasta Filata cheese types e.
g Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.
CHN-22 Freeze-dried 500 u (Box of 20 pouches)
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture can be used in the manufacture of the following products - soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese) - cheese varieties with eyes (Gouda, Edam) - fermented milk products manufactured by separation method (Sour Cream, Fromage Frais) - lactic butter.
FreshQ 2 Freeze-dried 500 u
The FreshQ cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
YC-470 Frozen 500 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with very strong flavor, medium viscosity and high post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
Y-MILD 3.0 Frozen 500 u
Thermophilic YoFlex culture.
The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for stirred and drinking yogurt.
The culture is ideal for manufacturing of Greek yogurt.
FD-DVS eXact Dahi 3 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
STI-12 Freeze-dried 500 u
Thermophilic lactic acid culture.
The culture is primarily applied in Pasta Filata cheese types e.
g Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.
WhiteDaily 51 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
SALSA 2 Swing Freeze-dried 40 u
A selected single strain ripening culture with origins in traditional cheese making.
SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.
The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.
The culture may be applied in the production of all smeared and mixed rind cheeses.
The cultures contributes to soften cheese body and may reduce ripening time.
SWING Botanic P. Album 1 u
Selected mold strain with origin in traditional cheese making.
SWING P.
Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.
P.
Album can be used in soft cheese and lactic cheese.
HOLDBAC YM-B Plus Freeze-dried 500 DCU
Freese dried culture for direct inoculation.
Defined multiple-species culture.
Disinfect opening area with ethanol before opening package.
Cut open and add culture to process milk under aseptic conditions.
It has to be considered that the whole content of the package is to be applied to assure constant product quality.
KAZU 1 - 1000 L Freeze-dried 50 DCU (Box of 50 pouches)
Freeze-dried concentration lactic starter for the direct vat inoculation of milk and milk bases.
TA 50 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 71 Freeze-dried 125 DCU (Box of 50 pouches)
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 24 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
PROBAT 222 Freeze-dried 500 DCU
Freeze-dried culture for direct inoculation of process milk.
Undefined, mesophilic multiple-species DL-Culture.
YO-MIX 151 Freeze-dried 375 DCU
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.
Bactoferm SM-75 25g
Bactoferm SM-75 is a culture for enhancing color and flavor formation in cured meat products. The culture has a high salt tolerance and secures the formation of pleasant curing flavor and stable color.
The culture is well-suited for all cured or cold fermented meat products.
