Bacteria linens in red, yellow and orange color to ripen cheese. Yeast such as Mycodore, CUM DH and KL 71. “Eyes” to creates the eyes in Swiss, Emmental and Gruyere cheeses

Propionic Shermanii Bacteria

Propionic Shermanii Bacterium by Biena with select strain of Propionibacterium freudenreichii that are very compatibility and produce the optimal propionic acid and CO2.  These strains of Biena Propionibacterium freudenreichii are highly resistance to high cooking temperatures, low post-acidification, and excellent resistance to salt … Continued

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Yeasts

KL71 and DH enables assimilation and/or fermentation of carbohydrates, produces flavour, provides neutralising power in combination with corynebacteria. KL71, 10 dose:   KL 71 is a ripening culture of Kluyveromyces lactis yeast. This yeast is often found in many traditional raw … Continued

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