Cultures

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

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

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

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

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

Ferment d'aromatisation pour la fromagerie

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 developed for application in yogurt.

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.

Blue mould in liquid suspension form for cheese production.

Direct inoculation of cheese milk.

We do not accept any liability in case of undue application.

Blue mould in liquid suspension form for cheese production.

Direct inoculation of cheese milk.

We do not accept any liability in case of undue application.

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

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

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.

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

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

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

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

Aroma developing culture for cheese.

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

Defined thermophilic culture blend with improved resistance to bacteriophages.

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 andLactobacillus helveticus.

Defined thermophilic culture blend with improved resistance to bacteriophages.

The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.

The culture can beapplied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus andLactobacillus helveticus.

Defined thermophilic culture blend with improved resistance to bacteriophages.

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.

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

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

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