Chr Hansen
DCC-260 Freeze-dried 350 u
Aromatic culture blend.
The DCC culture range provides cultures with very fast acidification properties at a low inoculation rate.
The culture produces flavor and CO2.
The culture is primarily used in the manufacturing of Dutch and Continental semi-hard cheese varieties with eyes, e.g. Gouda and Edam.
$86.65
FLORA-DANICA 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.
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).
FLORA-DANICA Freeze-dried 500 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
he culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
WhiteDaily 40 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.
WhiteDaily 41 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.
