Cultures
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.
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.
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.
RA 26 Freeze-dried 250 DCU
Lyophilized lactic ferment concentrate for the direct inoculation of milk and milk bases
PS-1 Freeze-dried 5 u
Selected propionic acid bacteria culture.
The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.
The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus, Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.
The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.
Propionic acid cultures grow slowly in milk and have a low proteolytic activity.
MM 101 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation and milk bases.
KL71 Freeze-dried 10 D
Yeast for des-acidification in cheese making and aroma developing.
