Cultures
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).
CHN-11 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.
SALSA 2 Swing Freeze-dried 40 u
A selected single strain ripening culture with origins in traditional cheese making.
SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.
The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.
The culture may be applied in the production of all smeared and mixed rind cheeses.
The cultures contributes to soften cheese body and may reduce ripening time.
TA 50 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Thermophilic culture with moderate acidification speed, suitable for stabilized soft cheese technologies and adapted for the long maturation process and high demolding pH (> 5.10).
A phage alternative is available on request.
RA 24 Freeze-dried 125 DCU
- Mesophilic/thermophilic culture providing good robustness to bacteriophages and rapid acidification over a wide temperature range.
- Provides a reliable acidification profile.
- Eliminates the need for bulk starter preparation.
- A phage alternative is available on request.
