Cultures
Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.
HOLDBAC YM-C Freeze-dried 100 DCU
Concentrated, freeze-dried culture for direct inoculation of process milk.
Defined multiple-species culture.
The quantities of inoculation indicated should be considered as guidelines.
Supplement cultures may be required depending on technology, fat content and product properties desired.
We do not accept any liability in case of undue application.
GEO 15 Freeze-dried 10 D
A key agent in the ripening of cheese, Geotrichum, implants very rapidly on the cheese surface and has a synergistic effect on the implantation on flora such as Brevibacterium linens tha require a neutral environment.
R-704 Freeze-dried 500 u
This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.
The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
PRB 18 Liquid - Hyptonic 5 D
Blue mould in liquid suspension form for cheese production.
Direct inoculation of cheese milk.
We do not accept any liability in case of undue application.
MA 11 Freeze-dried 250 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
PROBAT 222 Freeze-dried 100 DCU
Freeze-dried culture for direct inoculation of process milk.
Undefined, mesophilic multiple-species DL-Culture.
YO-MIX 151 Freeze-dried 375 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
The culture is a freeze-dried powder.
TA 71 Freeze-dried 125 DCU (Box of 50 pouches)
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 54 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
SAM 3 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.
MM 100 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.
MA 19 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
The culture is a freeze-dried powder.
RA 26 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 4002 Freeze-dried 25 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 100 Freeze-dried 50 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 21 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MY 800 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
