Products

Dairyland MAC 54 is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk, primarily intended for use in cheese products. It is characterized by its off-white to brown appearance when frozen, and it is presented as a free-flowing granular material in pelletized form. Additionally, it holds approvals for being Kosher and Halal, and it is composed of cultures and formulating agents sourced from non-GMO origins.

DELVO CHEESE CH-121 is a highly concentrated, free-flowing, deep-frozen pelletized (DSF) culture designed for direct addition to the cheese vat. It is suitable for use in various cheddar cheese applications. This culture blend consists of a carefully selected combination of strains, including lactococcus lactis subsp. cremoris, lactococcus lactis subsp. lactis, and Streptococcus thermophilus, to achieve specific flavor and texture profiles in cheddar cheese production.

DELVO ADD 200-M DSF, 5U is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk, primarily intended for use in the cheese product market. It appears as an off-white to brown frozen starter, presented as a free-flowing granular material (pelletized). It holds both kosher and halal approvals.

Dairyland CUC-J2 consists of single strains of lactic acid bacteria cultures specifically designed for bulk starter inoculation in the production of various types of cheese, including Cheddar, Colby, Cottage, Blue, and other low-fermentation temperature cheese applications. These cultures play a critical role in the cheese-making process by initiating and guiding the fermentation, which contributes to the development of the cheese's unique flavor and texture characteristics.

DELVO CHEESE CC-301 10U is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk, primarily for use in the cheese application market. It is available in the form of an off-white to brown frozen starter, presented as a free-flowing granular material. It is formulated using culture and formulating agents sourced from non-GMO origins.

DAIRYLAND MAXGRO 754 is a highly concentrated, free-flowing, deep-frozen pelletized (DSF) culture, ready to be added directly to the vat for use in mesophilic cheese applications such as cheddar varieties, blue, and feta, as well as in reduced-fat sour cream.

DELVO LAC LS-6 is a culture media crucial for the production of lactic acid bacteria used in cheese manufacturing. It plays a significant role in cheese production and contributes to its quality. Key features and benefits of This product include its anti-bacterial properties, making it a valuable component in the cheese-making process. It contains essential ingredients like autolyzed yeast extract, casein hydrolysate, and food starch, ensuring the growth and development of lactic acid bacteria.

FOLIC ACID FOOD GRADE is a yellow to yellowish-orange, crystalline, and practically odorless powder, complies with all requirements of the FCC (Food Chemicals Codex) when tested according to this compendium. It is suitable for use in food and baby food products and is also known by its synonyms, including pteroylglutamic acid (PGA), vitamin BC, and folacin.

Dairyland CUC-D consists of single strains of lactic acid bacteria cultures specifically designed for bulk starter inoculation in the production of various types of cheese, including Cheddar, Colby, Cottage, Blue, and other low-fermentation temperature cheese applications. These cultures play a critical role in the cheese-making process by initiating and guiding the fermentation, which contributes to the development of the cheese's unique flavor and texture characteristics.

CESKA® STAR L300 functions as a cell starter culture and carries labeling claims of being kosher and halal. It is primarily targeted at the food and nutrition market.

CAPALASE® MICRO R800 is an off-white to creamish, free-flowing granulated microbial lipase (triacylglycerol) preparation derived from the fungus Rhizopus oryzae. This product is extensively used in the dairy processing industry, particularly in cheese production. It is suitable for vegans and vegetarians.

LEUC-1 is a concentrated lactic acid bacteria for direct inoculation of milk. This product is intended for use in nonfat and low-fat sour cream, cottage cheese dressing, buttermilk, and open-textured cheeses. The This product culture produces a moderate amount of gas (CO₂), which is typical of leuconostoc. It is commonly used in combination with additional acid-producing cultures to create a complete culture system.

CAPALASE® L is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric bovine (lamb) tissues. It has an activity of 14.2 LU (lipase units) per gram. It's important to note that the recommended dosage for EMC (enzyme-modified cheese) is 5 to 10 times higher compared to the dosage used in cheesemilk.

MAXIREN XDS, 20 LTR is a liquid chymosin preparation derived from a specific strain of dairy yeast, Kluyveromyces lactis. This product primarily consists of "chymosin (rennin)" and "glycerol." It functions as an enzyme and is FCC-compliant. This product is suitable for Halal and Kosher diets, non-GMO, and primarily used in the dairy industry. It is available in a liquid form.

MAXILACT® LGI 5000 is a liquid lactase preparation derived from the dairy yeast kluyveromyces lactis. This product is commonly used in the dairy processing industry. This product can vary in color from colorless to dark brown, with the actual color potentially differing between batches. It typically exhibits clear to opalescent clarity.