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.
A defined thermophilic lactic acid culture (lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties.
LH100 is a thermophilic culture blend of lactobacilli that functions as a flavor and texture enhancer when used in combination with thermophilic culture for hard cheese, Italian cheeses, and Swiss cheeses.
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.