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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."
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"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."
Mold/Aroma/Ripening
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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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*NEW* PS
PS has a medium-fast growth rate, a mild blue taste and a blue-green color. Sometimes used in conjunction with penicillium candidum (especially HP6). |
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ABL
Classic white mold. Characteristics: Low proteolytic activity, Moderate lipolytic (aroma),Low surface density and height. Generally used to achieve moderate-slow ripening time with high aroma.
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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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CUM
Yeast for de-acidification and aroma development. High proteolytic and lypolitic activity. Fast growth
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DH
Yeast for de-acidification and aroma development. Can inhibit blue mold from growing.
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FLAV 54
Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma. Helps accelerate cheese flavor development. Produces a savory flavor note in aged cheese.
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GEO 13
Mold-like appearance, intermediate flavor and aroma. Slight "mushroom/earthy" aroma.
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GEO 15
Yeast-like appearance, mild flavor and aroma
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GEO 17
Mold-like appearance, very mild flavor and aroma. Enhances the appearance and activity of the P. candidum strains. When used in combination will help minimize proteolysis and lengthen the storage time of the ripened cheese.
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