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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."
Yeasts
Yeasts are used primarily in washed-rind cheeses to produce flavor and provide neutralizing power (de-acidification) for use in combination with corynebacteria. Yeasts are mainly derived from the species Debaryomyces hansenii and Kluyveromyces lactis.
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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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KL71
Yeast for de-acidification and aroma development. Neutralizes the surface pH in washed-rind cheese to allow the growth of the B. linens strains.
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R2R
Colored yeast (pink/red) for de-acidification and aroma development
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