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0 – $97.95 Price range 0 through $97.95CHOOZIT MA 16 LYO 50 DCU is a Freeze-dried concentrated lactic starter used in Semi-hard cheese such as Emmental, Raclette,Tomme as well as soft and fresh cheese production.CompositionLactococcus lactis subsp. lactisLactococcus lactis subsp. CremorisMate...

0 – $97.95 Price range 0 through $97.95CHOOZIT® MA 14 LYO is a freeze-dried, concentrated lactic acid bacteria culture designed for use in the production of semi-hard cheeses such as Emmental, Raclette, and Tomme, as well as soft and fresh cheeses. It supports consistent acidification, textu...

LR LYO 10 D aroma developing and coloring culture for cheese.Formation of a natural, orange coloured surface flora.CompositionBrevibacterium linensMaterial no. 50340

CHOOZIT LM 57 LYO 20 DCU contains gas producing mesophilic cultures used in blue cheese productionCompositionLeuconostoc mesenteroïdes subsp. MesenteroidesMaterial no. 50468

– $90.49 Price range through $90.49LH 100 LYOMaterial No.: 50484:LH 100 LYO is a very robust thermophilic culture used primarily as a supplemental flavour culture in cheese production. Thanks to its enzymatic activity, it contributes to the development of differentiated flavours and rounded...

CHOOZIT LB LYO 10 D is an aroma developing and coloring culture for cheese.Properties– Formation of a natural, ivory to orange coloured surface flora.– Development of characteristic aromas and flavours.– When LB LYO 10 D is inoculated into milk before renneting, it allows to achie...

LB 340 LYO 2 DCU is a blend of defined strains of lactic bacteria. Cultures in the LB 340 LYO 2 DCU are used to produce mild fermented milk with little post-acidification during cold storage.CompositionLactobacillus delbrueckii subsp. BulgaricusMaterial no. 50559

KL 71 LYO 10 D contains yeasts for des-acidification in cheese making and aroma developing.Rapid neutralisation capability, aroma development,and enzymatic activity.KL 71 LYO 10 D is compatible with other desirableflora during cheese making.CompositionKluyveromyces lactisMaterial no. 50309

HOLDBAC® YM-C LYO 500 DCU is a protective culture with very slow and low acidification forming lactic acid of the L( ) type, acetic acid and propionic acid. Furthermore, small amounts of other acids as well as diacetyl are formed.Added together with acidifying cultures and can improve the texture...

HOLDBAC LC LYO 100 DCU is a homofermentative protective culture with very slow acidification. HOLDBAC LC LYO 100 DCU forms lactic acid of the L( ) type and decomposes small quantities of citrate to diacetyl and acetoin. It is very resistant to salt. As proved, this culture inhibits growth and activ...

PC HP 6 LYO 10 D is a maturation/ripening culture made of Penicillium Candidum.Properties– Medium height and density,– Rapid growth,– Proteolysis strong enough to allow a development on strong substrates.– Intermediate lipolysis.– PC HP 6 LYO 10 D provides a whitenessa...

GEO17 LYO 10 D is a key agent in the ripening of cheese, GEO 17 LYO 10 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium candidum.GEO17 LYO 10 D is a mould-like form and is better to use in association with Penici...

GEO15 LYO 2 D is a key agent in the ripening of cheese, GEO 15 LYO 2 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) on flora such as Brevibacterium linens that require a neutral environment. GEO15 LYO 2 D is a yeast-like form...

GEO 13 LYO 2 D is a key agent in the ripening of cheese, GEO 13 LYO 2 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium candidum and on flora such as Brevibacterium linens that require a neutral environment. GEO 1...

CHOOZIT® FT 001 LYO 100 DCU is a Mix mesophilic / thermophilic starter, particularly adapted for Feta Cheese types productions.CompositionLactococcus lactis subsp. lactisLactococcus lactis subsp. cremorisStreptococcus thermophilusLactobacillus delbrueckii subsp. lactisLactobacillus delbrueckii sub...

FLAV 54 LYO 5 D is an aroma-developing culture for cheese.A special adjunct for cheddar cheese production and its flavour enhancement, but also for other semi-hard cheese. It accelerates acidification and proteolysis and enhances strong and sweet flavour compounds.Strongly enhances the flavour rele...

CHOOZIT® Eyes 2 LYO 2 D100% Propionibacterium freudenreichii ssp. shermanii.This bacterium is used in Swiss-type and large-eyed cheese and is responsible for the characteristic eye formation and flavour in the cheese.Propionic acid and CO2 are produced by fermentation of lactic acid produced by th...

DH LYO 10 D is a yeast for use in cheese making (de-acidification).Properties– Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable fungal contaminants.– Rapid neutralisation capability, aroma development and enzymatic ac...

$4,683.38TCC-3Material No.: 100140Packaging: Box of 20 sachets (PTO item – sold in full box quantities only)ETA from order confirmation: for lead timesPrice: $172.01 per sachet:TCC-3 is a thermophilic lactic acid culture designed for use in the production of Pasta Filata cheese types, such as Mozz...

CHN-19 is mesophilic aromatic culture, type LD. The culture produces flavor and CO2. Providng fastacidification properties at a low inoculation rate.CHN-19 is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam,Leerdam and Havarti.Composition:La...

– $98.67 Price range through $98.67R-704 culture contains defined mesophilic strains and is for continuous direct vat set use.R-704 provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).R-704 culture is primarily applied in the producti...

– $204.97 Price range through $204.97TCC-20 is defined thermophilic lactic acid culture.TCC-20 is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.Composition:Lactobacillus helveticusStreptococcus thermophilusManufacturer: CHR Hansen

– $157.18 Price range through $157.18Flora Danica is a mesophilic aromatic starter culture widely used in the production of both continental and soft cheese varieties. Known for its strong flavour-forming ability, Flora Danica contributes a mild buttery aroma and smooth texture, making it i...

– $92.53 Price range through $92.53ST-B01 is a defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification.ST-B01 is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses and...