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Fresh Cream, Sour Cream, Blue Cheese & Soft Cheese Cultures

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Select from Danisco’s Probat 222, Bioprox M179, Bioprox M195 or M235 cultures.  These cultures are fast acidifying for the production of fresh cheese, fermented milk products, sour cream, maximum butter or the creaminess in blue cheeses.  The cultures form lactic acid and due to its fast citrate fermentation process the culture develops a medium aroma (diacetyl) and very fast gas (CO2).

  • Bioprox (France):  M195 Active Ingredients (rotation cultures are M187, M195, M255, M265 and M227 and may be substituted based upon stock):  Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris.  M195 is a an excellent all around Mesophilic based culture if you want fast acidification.  This culture is excellent in Quark and Feta style cheese that are looking for a very creamy texture.

 

  • Bioprox (France):  M179 Active Ingredients (rotation cultures are M235 / M231 / M229 and may be substituted based upon stock):  Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris.  M179 is fast acidifying culture with medium gas production and is excellent for cheeses where the cheese maker wants to pull forward the fresh flavor of their cheese.  Very good in fresh creams, fermented fresh creams, white and soft cheeses, continental and hard cheeses.  A very good all around culture whereby the cheese maker is seeking creaminess and buttery flavor.

 

  • Bioprox (France): M235 Active Ingredients (rotation cultures are M231/ M179 / M229 and may be substituted based upon stock):  Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc cremoris.  M235 is a fast acidifying culture with medium to high gas production and is excellent for cheeses whereby the cheese maker wants to pull forward the maximum fresh flavor of their cheese.  Very good in fresh creams, fermented fresh creams, white and soft cheeses, continental and hard cheeses.  Amazing in oozy Camembert and Brie cheeses.   A very good all around culture whereby the cheese maker is seeking creaminess and buttery flavor.
  •  PR035, 20 Doses:  PR035 is a blend of Lactobacillus plantarum and lactobacillus rhamnosus.  Specifically blended for fresh products like fermented milk and other cheesemaking technologies.  This culture assists in enhancing the freshness of the milk.

Danisco:

  • Danisco Probat 222 Active Ingredients: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris.  Probat 222 is a high gas producing cultures and fast acting.  Clients use this in fresh cream or buttermilk type products.

 

  • LM57, 20 DCU:  Adds and brings out the buttery taste of your milk.  Composition:  Leuconostoc mesenteroides subsp. mesenteroides.  Commonly used in blue cheese to hold open for the holes for the penicillium roqueforti to fast implant and develop.

Carriers:

  • Sucrose
  • Maltodextrin

Protect Your Purchase in Shipment

To protect your purchase during shipment, in the upper right hand corner in the search engine type “blue ice blanket”.  You can then add this item to your cart and your products will be wrapped with an ice block and blanket during shipment.  Please note, if you are located outside of the USA this option is available,  but will not stay frozen during transit.  During the hot summer months in the USA, the ice block will stay frozen for two days in transit only.

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