Cultures
Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.
MM 100 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
FLORA-DANICA Freeze-dried 200 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
| Quantity | Price |
|---|---|
| 1 + | $41.41 |
| 25 + | $36.97 |
HOLDBAC YM-C Freeze-dried 100 DCU
Concentrated, freeze-dried culture for direct inoculation of process milk.
Defined multiple-species culture.
The quantities of inoculation indicated should be considered as guidelines.
Supplement cultures may be required depending on technology, fat content and product properties desired.
We do not accept any liability in case of undue application.
CHN-11 Freeze-dried 50 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
| Quantity | Price |
|---|---|
| 1 + | $12.69 |
| 30 + | $11.33 |
KEFIR DC for 1000 L Freeze-dried (Box of 10 pouches)
Concentrated, freeze-dried culture for direct inoculation of milk, multi species culture with kefir grains.
$32.53
YO-MIX 496 Freeze-dried 250 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.
YO-MIX 495 Freeze-dried 250 DCU
Freese-dried concentrated for direct vat inoculation of milk, milk bases and other food applications.
The culture is a freeze-dried powder.
FD-DVS eXact Dahi 2 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
The culture will produce a fermented milk with body, flavor and low post-acidification.
Suitable for Dahi.
| Quantity | Price |
|---|---|
| 1 + | $48.55 |
| 25 + | $43.35 |
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.
| Quantity | Price |
|---|---|
| 1 + | $182.34 |
| 20 + | $162.80 |
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.
| Quantity | Price |
|---|---|
| 1 + | $12.69 |
| 30 + | $11.33 |
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.
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.
$42.60
RA 24 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
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.
$19.68
SafePro F-LC
SafePro F-LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for traditionally fermented sausages, especially for North and South European type sausages.It promotes a pleasant flavor development.It is suitable for molded and smoked products.The final pH may be regulated by adjusting the added amount of fermentable sugars.
Bactoferm SM-194 25g
Bactoferm SM-194 is a culture for production of traditionally fermented sausages with a short production time. The culture provides a strong and stable color and an aromatic flavor. The yeast adds to the flavor development.
The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.
$24.29
Bactoferm CS-299
Bactoferm CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.
The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.
$29.43
Bactoferm FRM-52
Bactoferm F-RM-52 US is a mixed meat culture for production of fast fermented meat products at 22-32 C (72-90 F). The culture ensures a unique flavor and a good color development.
The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.
$16.16
Bactoferm Rosellac 266
Bactoferm Rosellac 266 is a culture for production of traditional fermented sausages with a short production time. The culture provides a fast acidification and a strong, stable color and an aromatic flavor.
The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.
