Adjunct

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MD Series

Mesophilic aroma culture used as adjunct with other mesophilic cultures (such as MM series) to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie/Camembert, Chevre, Blue. 

LBC81

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

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.

FLAV 54

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