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Sarah Vogeley
"We use Dairy Connection for all our cheese and yogurt making needs. Great service and prices! Thank you DCI."
Elizabeth Rich
"Thank you for the great service and great product. My order arrived very quickly, and I really appreciated the personal service I received."
Marcie McBee
"Great source for cultures."
Corynebacteria
Known as the "red cultures" in cheesemaking, corynebacteria are used in the production of an orange/yellow surface color formation on cheese. Corynebacteria produce a characteristic "sulphur" aroma associated with such cheeses as Limburger, Brick and other washed rind and smear cheeses.
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*NEW* B Linens 500s
Brevibacterium linens: Selected strain by Abiasa (now Biena). Brevibacterium linens: dark reddish color, high aromatic potential, high proteolytic activity. Prefers more neutral pH for growth.
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ARN
Brevibacterium linens, Arthrobacter nicotianae, geotrichum candidum: Specific blend for flavor of Normandy cheese and a balanced surface flora between penicillium candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory) |
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LR
Brevibacterium linens: Light orange color, high aromatic potential, moderate proteolytic activity. Prefers more neutral pH for growth. |
MGE
Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity (reduces bitterness), very fast growth. |
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PLA
Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (French) style cheeses
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SR3
Brevibacterium linens: Bright orange color, less aromatic than LR. Will begin growth in a more acidic state than LR. |
