Cultures for Dairy
Specialty cultures for cheeses, yogurt, sour cream and other dairy products are available as individual cultures or as blends flash frozen in liquid nitrogen in cans or as freeze-dried powder in foil packs packed in various sizes based on batch size.
- Lactococcus lactis
- Lactococcus cremoris
- Streptococcus thermophillus
- Streptococcus diacetilactis
- Lactobacillus bulgaricus
- Lactobacillus casei
- Propionibacterium shermani
Cultures for Baking
Culture Blends for Sour-Dough Bread and for Crackers are available as flash frozen in liquid nitrogen in cans or as freeze-dried powder in foil packs packed in various sizes based on batch size.
- Lactobacillus sanfransciscus
- Lactobacillus plantarum
- Lactobacillus brevis
Probiotic Cultures
Cultures for Meat
Cultures for Wine
Cultures for Dairy and Baking
Cultures for Silage