Cultures
Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.
YO-FAST 88 Freeze-dried 200 u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
PRB 6 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.
HOLDBAC YM-B Plus Freeze-dried 500 DCU
Freese dried culture for direct inoculation.
Defined multiple-species culture.
Disinfect opening area with ethanol before opening package.
Cut open and add culture to process milk under aseptic conditions.
It has to be considered that the whole content of the package is to be applied to assure constant product quality.
AB Freeze-dried 50 DCU
A defined blend of freeze-dried probiotic culture in powder form for food application.
ARO 21 Freeze-dried 10 D
Blend of microorganisms for soft cheese flavour.
ABL 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.
ARN Freeze-dried 10 D
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue application.
ALP D 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.
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.
KAZU 1 - 1000 L Freeze-dried 50 DCU (Box of 50 pouches)
Freeze-dried concentration lactic starter for the direct vat inoculation of milk and milk bases.
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 14 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.
