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I200CCL0252

LAF 7 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 arerarely found in industrially produced cheeses.

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

The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.

The culture will provide flavor and medium to high CO2 formation.

$28.44
I200CCL0244

LAF 4 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 ar rarely found in industrially produced cheeses.

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

The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.

The culture will provide flavor and medium to high CO2 formation.

$28.44
I200CCL0240

LAF 3 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.

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.

$28.44
I200CCL0570

LAF-TRIO Swing Freeze-dried 10 u

Selected yeast strains with origin in traditional French cheese making.

SWING® LAF TRIO is a blend of defined yeast strains.

They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.

The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

The culture works in different ways:

  • by generation a protective film on the cheese surface
  • by allowing the consumption of residual sugars
  • by accelerating the curd neutralisation.

The culture works in different ways:

  • by generation a protective film on the cheese surface
  • by allowing the consumption of residual sugars
  • by accelerating the curd neutralisation.

$33.88
I201CDL0020

ARN Freeze-dried 10 D

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

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

$27.65
Quantity-based pricing
Quantity Price
1 + $31.34
19 + $27.65
I201CDL0060

CUM Freeze-dried 10 D

$24.40
Quantity-based pricing
Quantity x 20 Price per 20
1 + $34.16
6 + $29.02
19 + $24.40
I201CDL0080

DH Freeze-dried 10 D

Yeasts for des-acidification in cheese making.

$26.95
Quantity-based pricing
Quantity Price
1 + $31.73
19 + $26.95
I201CDL0220

LB Freeze-dried 10 D

Aroma developing and coloring culture for cheese.

$21.55
Quantity-based pricing
Quantity Price
1 + $27.78
6 + $26.86
19 + $21.55
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.

$27.04
I201CDL0190

KL71 Freeze-dried 10 D

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

$27.01
Quantity-based pricing
Quantity Price
1 + $31.90
19 + $27.01