This culture is a defined adjunct culture blend which enhances the overall flavor intensity of cheese by accentuating important flavor notes.
Defined strain of Lactobacillus casei used as adjunct culture for development of balanced, buttery flavor notes in cheddar.
Defined strain of Lactobacillus casei used as adjunct culture in the manufacture of Camembert, Brie, Mozzarella, Provolone.
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.
Thermophilic single strain culture applied in cheese production as an adjunct for the improvement of aroma and reduction of bitterness.
LB-12 is a thermophilic rod culture that drives acid production in hard Italian-style and other high-temperature cooked cheeses; also used in production of Italian cheese varieties together with other lactic cultures such as Streptococcus thermophilus. This culture's proteolytic potential contributes to body, texture, and flavor of aged cheeses. This culture can also be used in the production of yogurt and other fermented milk products.
A defined thermophilic lactic acid culture (lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties.
Selected propionic acid bacteria culture primarily used for the production of Swiss-type cheeses such as Emmental, Gruyere and similar types where the typical propionic acid aroma and eye formation are desired.