Cultures

Total range of cultures
Total range of cultures

DuPont/Danisco direct starter cultures are freeze-dried multiple-species cultures and are distinguishable in mesophile and thermophile cultures.

 

Mesophile cultures can be used for the production of sour milk products, butter, curd, cheese und cream cheese.

 

Yoghurt, mild yoghurt, fermented whey and probiotic milk-mix products are made of thermophilous cultures.

 

All cultures are unhesitating applicable even for organic companies - GMO-free.

We offer the following products:

Cultures
Cultures

CHOOZIT Alp D   

 

Medium-fast to fast, slow citrate fermentation, little CO2, mainly L(+) type, for semi-hard and hard cheeses

Packaging unit (PU) and minimum purchasing quantity (MPQ) is 1 sachet for 1000 liters

PROBAT 222 

        

Fast acidifying, robust culture for curd, cheese, cream cheese, sour milk products and butter. Lactic acid predominantly L(+) type
                                   
PU and MPQ is 1 sachet for 1000 liters

YO-MIX 601  

          

Traditional yoghurt with high viscosity and strong yoghurt aroma, especially for yoghurt drinks und fruit whey

PU and MPQ is 1 sachet for 2000 liters

YO-MIX 401   

         

Mild yoghurt with little post-acidification (not lower than pH 4,-) and strong viscosity

PU and MPQ is 1 sachet for 500 or 1000 liters

YO-MIX 215             

 

Mild acidifying, polysaccharide-forming culture containing bifido and acidophilus bacteria.
Lactic acid predominantly L(+) type
                                    
PU and MPQ is 1 sachet for 1000 liters

HOLDBAC YM-B

  

Very slow and low acidifying protective culture. Forming lactic acid L(+)type, acetic and propionic acid. Inhibits demonstrably and biologically undesired microorganisms e.g. yeasts, mold and heterofermentative lactobacilli.

PU and MPQ is 1 sachet for 1000 liters

Storage: cultures are deep-frozen to store = storage at least at -18° C or below.
Minimum durability: unopened at least 12 months from production date

Rennet extract

Rennet extract in two different sizes
Rennet extract in two different sizes

Liquid rennet standard is exclusively made of calf stomachs without admixture of other curdling means in Austria and is used for the production of curd, cheese and cream cheese.

It is also unhesitating applicable even for organic companies - GMO-free.

Rennet extract - cap in detail
Rennet extract - cap in detail

NATURAL RENNET EXTRACT 1:15.000  

Packaging unit (PU) and minimum purchasing quantity (MPQ) is 1 bottle at 100 or 500 ml.

Storage: rennet extract has to be stored cooled = storage at 0 to +7° C.
Minimum durability: unopened at least 6 moths from production date