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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.


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Thermophilic homofermentative culture blend preferred for accelerating ripening in Dutch cheeses. Significantly enhances mature and nutty flavor notes and reduces ripening time.


This culture is a defined adjunct culture blend which enhances the overall flavor intensity of cheese by accentuating important flavor notes.


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.


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


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.


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.


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


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


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