Products
From cultures to packaging, including equipment, here is our range of products.
Calf lipase 80 LFU/g 1 kg (SpiceIT® AC )
SpiceIT® AC is a lipase originating from the epiglottis of freshly slaughtered calves which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT® AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
PROBAT 222 Freeze-dried 100 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.
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.
SAM 3 Freeze-dried 10 D
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.
MM 100 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.
The culture is a freeze-dried powder.
MY 800 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
NEIGE Freeze-dried 10 D
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.
MD 89 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
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.
LM 57 Freeze-dried 20 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
YF-L812 Freeze-dried 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
Nataseen®-W (4 % Natamycin) 20 kg
Natamycin, the active ingredient in Nataseen®-W, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.
Nataseen®-W is Natamycin suspension product.
Natural antimicrobial preservative, against yeasts and moulds.
It is effective in a variety of applications including surface treatment of cheese, coatings and suspensions and spraying onto shredded cheese, surface treatment of processed meat and fish products, direct addition to yoghurt, sour cream, cream cheese and cottage cheese, direct addition to fruit juices and fruit pulp, canned foods, quick frozen lobster, fish pastes, fish roe and spawn.
