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Complex, mesophilic multiple-species DL-culture used for fresh and soft cheeses, semi-hard cheeses, buttermilk. Concentrated, deep-frozen culture in pellet form for direct inoculation of process milk. Very robust flavor culture with slow acidification for the production of cheese, fresh cheese, fermented milk products and ripened cream butter. Forms lactic acid predominantly of the L(+) type. Shows strong aroma formation (diacetyl) almost without acetaldehyde and very fast formation of large amounts of CO2 due to the very fast citrate fermentation.

This product is FROZEN and requires special handling and storage (≤ -49°F). Please call to order; ordering of this product is not available on our website due to its special handling requirements.


Fresh and soft cheeses, semi-hard cheeses, buttermilk

Contact Dairy Connection Technical staff

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Leuconostoc mesenteroides subsp. cremoris

Kosher Dairy, certificate available


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