Mesophilic aromatic culture, type LD. Click on the product for more information.
Defined thermophilic lactic acid culture. Click on the product for more information.
Mesophilic homofermentative culture, type O. Click on the product for more information.
Contains defined mesophilic strains. Click on the product for more information.
Streptococcus thermophilus. Click on the product for more information.
Thermophilic lactic acid culture. Click on the product for more information.
Thermophilic culture. Click on the product for more information.
Thermophilic YoFlex® culture. Click on the product for more information.
Penicillium nalgiovense culture. Click on the product for more information.
Used for traditional fermented sausages. Click on the product for more information.
Culture for production of traditionally fermented sausages. Click on the product for more information.
A freeze-dried food culture for fermented meat products. Click on the product for more information.
Freeze dried concentrated pure culture of Lactobacillus plantarum. Click on the product for more information.
CHY-MAX® Extra is a pure chymosin. Click on the product for more information.
Pure chymosin produced by submerged fermentation. Click on the product for more information.
Rapid detection assay for Beta-lactams including Cephalexin, and Tetracyclines in milk. Click on the product for more information.
Mozzarella is a fresh Italian cheese with a soft, stretchy texture and mild, milky flavor. Perfect for melting on pizzas, in salads like Caprese, and in countless recipes.
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