Adjunct Frozen

All frozen cultures available by phone order only.

In addition to a wide variety of convenient freeze-dried cultures, Dairy Connection Inc. also maintains a limited stock of select frozen cultures produced by Danisco/Dupont. Frozen cultures are sometimes a preferred choice for large creameries that can gain economies of scale that frozen cultures provide. In addition, frozen cultures may be a choice when a client desires a culture that does not freeze-dry as well as others. It is important to note that frozen cultures must be stored at all times at a temperature of -49ºF or colder and they must never be permitted to thaw. These cultures must be shipped on large amounts of dry ice in an expedited manner, and are therefore more costly to ship. If you would like more information on any of these frozen cultures, or would like to order, please contact Dairy Connection Technical Service directly.

Frozen cultures must be stored -49°F or colder. Do not thaw prior to use.

Products

Sort by:
FLAVOBAC 302

Defined strain of Lactobacillus casei used as adjunct culture for development of balanced, buttery flavor notes in cheddar. 

FLAVOBAC LC20

Defined strain of Lactobacillus casei used as adjunct culture in the manufacture of Camembert, Brie, Mozzarella, Provolone. 

HELV A

Complex thermophilic multiple-strain culture. HELV A is a fast acidifying and very robust culture often used as an adjunct culture for the production of hard cheese with strong aroma and robust sweet and nutty flavor.

LACTIS A

Thermophilic single strain culture applied in cheese production as an adjunct for the improvement of aroma and reduction of bitterness.

LH-32

A defined thermophilic lactic acid culture (lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties.