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Mesophilic 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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This culture does not produce CO2 and is primarily used in the production of cheeses with a closed texture such as cheddar.


CAF culture (adjunct) is selected strains of Leuconostoc mesenteroides subsp. cremoris.

CH-205 & CH-206

Fast acidifying, mesophilic culture with thermophilic added to increase acidification rate. For use in mesophilic cheese applications such as cheddar varieties, Colby, Monterey Jack, blue and feta.


A specially selected strain of Lactococcus lactis subsp. cremoris specifically used as adjunct. 

Flora Danica (FROZEN)

Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blues, etc.


100% Lactococcus lactis subsp. lactis biovar. diacetylactis. Used to enhance flavor in in fresh cheeses and soft ripened cheeses such as Brie/Camembert, chevre, blues, continental cheeses.

M Series

M Series is a selected single strain of Lactococcus lactis subsp. lactis. It is a highly concentrated, direct-set, fast acidifying culture for manufacture of American-style and other semi-hard cheeses. 

MAC 70 Series

Concentrated lactic acid bacteria blend for direct inoculation into milk; frozen, concentrated pellets for use in mesophilic cheese applications such as cheddar varieties, Colby, Monterey Jack, blue and feta.


Complex, mesophilic multiple-species DL-culture used for fresh and soft cheeses, semi-hard cheeses, buttermilk.