Cheese Starter Cultures
Starter cultures are the first step in cheesemaking.
WhiteDaily 51 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
TA 50 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 71 Freeze-dried 125 DCU (Box of 50 pouches)
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 24 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Easy-Set A3050 Frozen 1000u
This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).
The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.
EASY-SET A945
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET A2065
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A2090 Frozen 1000u
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET A926
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
