Cheese Starter Cultures
Starter cultures are the first step in cheesemaking.
MA 4002 Freeze-dried 25 DCU
MM 100 Freeze-dried 50 DCU
Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.
Eliminates the need for bulk starter preparation.
A phage alternative is available on request.
MM 100 Freeze-dried 125 DCU
Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.
Eliminates the need for bulk starter preparation.
A phage alternative is available on request.
MM 100 Freeze-dried 250 DCU
Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.
Eliminates the need for bulk starter preparation.
A phage alternative is available on request.
MM 101 Freeze-dried 50 DCU
Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.
Eliminates the need for bulk starter preparation.
A phage alternative is available on request.
MM 101 Freeze-dried 125 DCU
Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.
Eliminates the need for bulk starter preparation.
A phage alternative is available on request.
MM 101 Freeze-dried 250 DCU
Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.
Eliminates the need for bulk starter preparation.
A phage alternative is available on request.
PROBAT 222 Freeze-dried 500 DCU
RA 21 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.
RA 22 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 and enhanced flavor.
- Eliminates the need for bulk starter preparation.
- 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.
RA 26 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.
RA 26 Freeze-dried 250 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.
Su casu Freeze-dried 50 DCU
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.
TA 52 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter culture for the direct vat inoculation of milk and milk-based preparations.
Thermophilic culture with a moderate acidification rate, suitable for stabilized soft cheese technologies and adapted to long ripening processes and a high pH at demoulding (> 5.10).
A phage rotation is available upon request.
TA 54 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.
TA 61 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Thermophilic culture designed for cooked and semicooked cheeses with a medium-fast activity.
A phage alternative is available on request.
TA 71 Freeze-dried 125dcu
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Thermophilic culture with a moderate and reliableacidification profile.
Suitable for Pizza cheese and Mozarella applications.
