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Thermophilic 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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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.

Swift Series

Defined thermophilic rotational strains of Streptococcus thermophilus. Very fast acidifying and highly concentrated, this culture is applicable wherever fast acidification rates are desired.


Defined thermophilic single strain Lactobacillus species culture, typically used in pasta filata and Italian type cheeses. 

TD Series

Defined thermophilic rotational strains of Streptococcus thermophilus. Fast acidifying culture often used for making Italian and Swiss-style cheeses. May also be used for Muenster.