Cheese Starter Cultures
Starter cultures are the first step in cheesemaking.
MM 100 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 50 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MD 89 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 52 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 101 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 61 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 22 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
LM 57 Freeze-dried 20 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 24 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 4001 Freeze-dried 25 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
LH 100 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and mil bases.
Store at temperature at 4 degrés in dry atmosphere.
When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.
If not, the performance of culture is affected.
Prolonged exposure at room temperature will reduce is in powder form.
Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.
Avoid foam and air introduction in the milk.
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.
RA 26 Freeze-dried 250 DCU
Lyophilized lactic ferment concentrate for the direct inoculation of milk and milk bases
BT 02 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and mil bases.
Store at temperature at 4 degrés in dry atmosphere.
When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.
If not, the performance of culture is affected.
Prolonged exposure at room temperature will reduce is in powder form.
Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.
Avoid foam and air introduction in the milk.
MM 101 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation and milk bases.
EASY-SET® A2065
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET® A2070
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET® A2076
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET® A2041
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A2090 Frozen 1000u
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A2120 Frozen 1000u
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A2130 Frozen 1000u
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET® A910
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET® A920
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET® A926
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
