Adjunct

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FLAV 54

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance/accelerate flavor and aroma.

Helv A

 Complex thermophilic multiple-strain culture. HELV A is a fast acidifying and very robust culture. Due to its high proteolytic activity, this culture can especially be applied as an adjunct culture for the production of hard cheese with strong aroma and robust sweet and nutty flavor.

LBC81

Adjunct culture providing accelerated maturation, low lipolytic activity and enhanced flavor and aroma. Used in semi-hard cheeses such as cheddar.