Coagulant MARZYME MT 2200
47,00 €Marzyme is an enzyme produced by the fermentation of a purified culture of the fungal specie Rhizomucor miehei. Marzyme MT 2200 (2200 IMCU / g (International Milk Clotting Units)) belongs to the group of coagulants of microbial origin.
Culture CHOOZIT EYES2 LYO 2 D
18,50 €100 % Propionibacterium freudenreichii ssp. shermanii. This bacterium is used in Swiss type and large-eyed cheese and is responsible for the characteristic eye formation and flavour in the cheese. Propionic acid and CO2 are produced by fermentation of lactic acid produced by the primary starter organisms (commonly Streptococcus thermophilus and Lactobacillus bulgaricus in Swiss cheese).
Culture CHOOZIT Kefir DC LYO 1000 L
18,50 €Multi-species culture with kefir grains for direct vat inoculation of milk, kefir and kefir drink application. The culture is freeze-dried powder.
Culture CHOOZIT MA 4001 LYO 5 DCU
6,00 €Heterofermentative farmhouse concentrated lactic starter with a mesophilic predominace for direct vat inoculation of milk, milk base. The culture is freeze-dried powder.
Culture Danisco VEGE 033 LYO 200 DCU
26,50 €Blend of defined strains of termophilic lactic bacteria for direct vat inoculation of plant based and other food application. The culture is freeze-dried powder.
Culture Danisco VEGE 053 LYO 200 DCU
28,50 €Blend of defined strains of termophilic lactic bacteria for direct vat inoculation of plant based and other food application. The culture is freeze-dried powder.
Culture GEO 17 LYO 2 D
6,50 €Culture GEO 17 LYO 2 D for fermente milk products – soft cheese production – Camembert, Brie cheese. Maturation / ripening culture made up of Geotrichum candidum. Geotrichum candidum implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeast) of Penicillium candidum. The culture is freeze-dried powder.
Culture PC SAM 3 LYO 2 D
6,00 €Culture PC SAM 3 LYO 2 D for fermente milk products – soft cheese production – Camembert, Brie cheese. Maturation / ripening culture made up of Penicillium candidum. Penicillium candidum is the ordinary name of Penicillium camembert. The culture is freeze-dried powder.
Culture PROBAT 222 LYO 100 DCU
17,50 €Culture PROBAT 222 LYO 100 DCU for fermente milk products production – sour milk, sour cream, fresh cheese, quark – undefined, mesophilic multiple-species DL lactic bacteria culture for direct vat inoculation of milk, milk base and other food application. The culture is freeze-dried powder.
Culture YO-MIX 495 LYO 100 DCU
13,50 €Blend of defined strains of termophilic lactic bacteria for direct vat inoculation of milk, milk base and other food application. The culture is freeze-dried powder.
Freeze-dried culture CHOOZIT ALP LYO 100 DCU
16,00 €Concentrated, freeze-dried culture CHOOZIT ALP LYO 100 DCU for semi-hard and hard cheese production.
Nordwise natural pickling starter culture with seasoning 20,5g
4,50 €Unique live lactic acid bacterium L. plantarumTAK59 with a mix of herbs starts and ensures a proper and stable fermentation process lowering the pH value of the cucumbers from the first day until the end of the fermentation.
