Welcome in our boutique!
Close
Filters
Search

Products

From cultures to packaging, including equipment, here is our range of products.

View as Grid List
Sort by
Display items per page
I201CDL0776

RA 24 Freeze-dried 125 DCU

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

Call for pricing
I410AIN0017

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.

Call for pricing
I201CDL0510

MA 4001 Freeze-dried 25 DCU

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

Call for pricing
I205COL0210

Annatto color double strength WL28 (Box of 4 x 1 gal)

A water-soluble alkaline extract of annatto seeds (Bixa orellana) with pH adjusted by the addition of aqueous potassium hydroxide.
Call for pricing
I201CDL0290

LH 100 Freeze-dried 50 DCU

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.

Call for pricing
I201CDL0120

GEO 13 Freeze-dried 10 D

Ferment d'aromatisation pour la fromagerie

Call for pricing
I410AIN0105

Niseen®-S10 (4,000 IU/mg Nisin 50 % Sodium chloride) 500 g

Nisin, the active ingredient in Niseen®-S10, is a natural protective ingredient consists of several closely related polypeptides used to prevent spoilage and extend shelf life of various foods by inhibiting Grampositive spoilage and pathogens.

Call for pricing
M001BMR0202

Block-mould Ø 200 mm

Bottomless block-mould for use with single or double-sided draining trays.

Moulds are assembled by clipping onto a polyethylene plate.
Call for pricing
I410AIN0003

Nataseen®-S (50 % Natamycin 50 % Sodium chloride) 500 g

Natamycin, the active ingredient in Nataseen®-S, also known as pimaricin, 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.

Call for pricing
I410AIN0005

Nataseen®-H (95 % Natamycin) 500 g

Natamycin, the active ingredient in Nataseen®-H, also known as pimaricin, 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.

Call for pricing
M001BMR0147

Block-mould Ø 145 mm

Bottomless block-mould for use with single or double-sided draining trays.

Moulds are assembled by clipping onto a polyethylene plate.
Call for pricing
I410AIN0001

Nataseen®-WP

Natamycin, the active ingredient in Nataseen®-WP, also known as pimaricin, 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®-WP is a new formula with much better performance than traditional Natamycin products.
Call for pricing
I200LIP0400

Microbial lipase 4000 LFU/g 5 kg (SpiceIT® M20)

SpiceIT® MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.

The production organism is kept under contained condition and is not present in the final product.

The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.

Free fatty acids contribute to improved flavor of various cheese types.

Call for pricing
M001BMR0203

Block-mould Ø 200 mm

Bottomless block-mould for use with single or double-sided draining trays.

Moulds are assembled by clipping onto a polyethylene plate.
Call for pricing
I201CDL0160

GEO 17 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.

Call for pricing
M001BMR0091

Block-mould Ø 90 mm

Bottomless block-mould for use with single or double-sided draining trays.

Moulds are assembled by clipping onto a polyethylene plate.
Call for pricing
I200CCL0688

YC-380 Freeze-dried 50 u

Thermophilic YoFlex® culture.

The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing
I200CCL0270

PR1 Swing Freeze-dried 10 u

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.

Call for pricing
I410AIN0201

Epsiliseen®-H (Min. 95 % Polylysine) 20 kg

Epsiliseen®-H delivers broad antimicrobial effect against moulds, yeasts, Gram-positive and especially Gram-negative bacteria, with active natural ingredient ?

-Polylysine.

It is suitable for versatile applications in food, feed, cosmeceutical and pharmaceutical industry.

Call for pricing
I200CCL0248

LAF 5 Swing Freeze-dried 10 u

Selected yeast single strain with origin in traditional French cheese making.

SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

Call for pricing
I201CDL0676

MM 101 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.

Call for pricing
M001BMR0105

Block-mould Ø 105 mm

Bottomless block-mould for use with single or double-sided draining trays.

Moulds are assembled by clipping onto a polyethylene plate.
Call for pricing
I200CCL0780

YoFlex Mild 1.0 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.

Call for pricing
I200CCL0766

YF-L812 Freeze-dried 50 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.

Call for pricing
I201CDL0782

RA 26 Freeze-dried 250 DCU

Lyophilized lactic ferment concentrate for the direct inoculation of milk and milk bases

Call for pricing