Cheese rennet & cultures

This freeze-dried white mold culture Penicillium candidum Neige PC-1 0.5 U is used for controlled ripening of white mold cheese and ensures uniform mold development with a fine white rind, mild flavor and creamy texture. Advantages & Functions • Penicillium candidum Neige – targeted white mold development for Camembert and Brie • Freeze-dried culture – stable activity and easy dosing • Efficient use – sufficient for approx. 125–150 L milk Frequently Asked Questions Which cheese types is it suitable for? Suitable for Camembert, Brie and other white mold cheeses. How much milk can it process? One pack is sufficient for approx. 125–150 liters of milk. How does it act during ripening? It forms a uniform white rind and supports typical ripening aroma.

This freeze-dried yogurt culture lactic acid bacteria is used for controlled fermentation and enables yogurt production through the bacterial strains Streptococcus thermophilus and Lactobacillus bulgaricus for approx. 1 liter of milk. Advantages & Functions • Dual bacterial culture – Streptococcus thermophilus & Lactobacillus bulgaricus • Lactic acid fermentation – stable yogurt production • Freeze-dried – long shelf life and easy use Frequently Asked Questions What milk volume is it suitable for? For approx. 1 liter of milk. What do the bacteria do? They control fermentation and form yogurt texture and flavor. How is it used? Directly added to milk for fermentation.

This freeze-dried yogurt culture MILD for controlled fermentation is used for yogurt production and ensures a very mild flavor through a mixed culture of different bacterial strains with stable acidification and uniform texture development. Advantages & Functions • Freeze-dried starter culture – long shelf life and easy use • Mixed culture – balanced fermentation with multiple strains • Mild flavor profile – gentle acidification Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 1 liter of milk. What does the yogurt taste like? Very mild and balanced flavor. How is it used? Directly added to milk for fermentation.

This yogurt culture YO 321 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a slightly tangy flavor and firm final texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Texture stability – produces a firmer yogurt consistency • Controlled fermentation – uniform acidification and process reliability Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the taste of the yogurt? Slightly tangy and typical yogurt flavor.

This yogurt culture YO 320 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a mild flavor and especially creamy texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Creamy texture – produces a smooth and full-bodied yogurt • Controlled fermentation – uniform acidification and stable quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the result difference? Milder taste and creamier yogurt structure.