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Composition of package:: Lille hjemmeosteri - Friskost, Flødeost, Rygeost, Mozzarella og Hytteost - Offer
Products
Qty. Per Unit Price
Rennet - Fermented - 55 ml
Price for62,00 DKK 250,00 DKK
1 62,00 DKK
62,00 DKK
Starter culture-T-STI-12 for 100 liter
Thermophilic lactic acid bacteria
Price for68,00 DKK
1 68,00 DKK
68,00 DKK
Plastic Pipettes, 10 pcs
Pasteur pipettes with 3 ml volume, 10 pcs
Price for10,00 DKK
1 10,00 DKK
10,00 DKK
Cheese cloth - 81 cm x 81 cm
Quadrat-woven cheese cloth. Width: 81 cm, Length 81 cm. Maximum 15% shrinkage
Price for38,00 DKK
1 38,00 DKK
38,00 DKK
Glass Thermometer
Glass thermometer with non roll cap. Temperature range from -20°C to 110°C
Price for48,00 DKK
1 48,00 DKK
48,00 DKK
pH-Duotest, 1 meter.
pH-Duotest, 1 meter, divides into 50 x 2 cm pieces. Measures pH-ranges between 3,5 - 6,8
Price for48,00 DKK
1 48,00 DKK
48,00 DKK
Starter culture-D-MM100 (Standard culture)
Mesophilic lactic acid bacteria
Price for68,00 DKK
1 68,00 DKK
68,00 DKK
Subtotal
342,00 DKK
Discount
Kit, Standard ~10% - 35,00 DKK
Total
Incl. VAT
307,00 DKK
Options - Suggestions
Thermometer Clip Holder for Glass Thermometers
Steel thermometer clip holder for glass thermometers
Out of stock
Price for48,00 DKK
48,00 DKK
Thermometer Clip Holder for Digital Thermometers
Steel thermometer clip holder for digital thermometers
Price for48,00 DKK
48,00 DKK
To make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Starter cultures contain good and healthy bacteria, typically lactic acid bacteria, which will ensure that the dairy product is acidified to give the product the desired taste and texture.
Enzymes are proteins, like rennet to drain of whey or lipase to break down fats.
Ripening cultures, when given the right conditions, will change texture and taste, like mould for brie cheese.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth:
A mesophilic starter culture contains mesophilic bacteria strains only.
In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O , D , L , T , Y , A and B ), depending on specific properties of the bacteria strains. The O , D and L classes are mesophilic. The T , Y , A and B classes are thermophilic.
The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
Hover over the class symbol in the top row to see the names of bacterial strains for the class.
Hover over the
Hover over the
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result.
Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive , producing only lactid acid and will contribute a more simple acidic taste.
For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product.
Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product.
Acidification cultures - Mesophilic O Lactococcus lactis sp. cremoris L Leuconostoc sp. mesenteroides D Lactococcus lactis sp. lactis biovar diacetylactis 98,00 DKK
5 items: 438,00 DKK
10 items: 860,00 DKK '>Starter culture-O-R-704 X - -
Culture properties: Starter culture-O-R-704 Structure
2
Taste giving
2
Gas production
0
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
Starter culture-O-R-70498,00 DKK 438,00 DKK 860,00 DKK 90,00 DKK
5 items: 411,00 DKK
10 items: 810,00 DKK '>Starter culture-O-R-704 X - -
Culture properties: Starter culture-O-R-704 Structure
2
Taste giving
2
Gas production
0
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
Starter culture-O-R-70490,00 DKK 411,00 DKK 810,00 DKK 125,00 DKK
5 items: 495,00 DKK '>Starter culture-D-MM100 X - X
Culture properties: Starter culture-D-MM100 Structure
3
Taste giving
4
Gas production
3
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
Starter culture-D-MM100125,00 DKK 495,00 DKK 68,00 DKK'>Starter culture-D-MM100 (Standard culture) X - X
Culture properties: Starter culture-D-MM100 (Standard culture) Structure
3
Taste giving
4
Gas production
3
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
Starter culture-D-MM100 (Standard culture)68,00 DKK 64,00 DKK'>Starter culture-D-MM100 (Standard culture) X - X
Culture properties: Starter culture-D-MM100 (Standard culture) Structure
3
Taste giving
4
Gas production
3
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
Starter culture-D-MM100 (Standard culture)64,00 DKK 32,00 DKK'>Sour milk and creme fraiche starter culture - DL X X X
Culture properties: Sour milk and creme fraiche starter culture - DL Structure
3
Taste giving
4
Gas production
2
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Sour milk and creme fraiche starter culture - DL32,00 DKK 132,00 DKK
5 items: 591,00 DKK
10 items: 1160,00 DKK '>Starter culture-DL-Flora Danica X X X
Culture properties: Starter culture-DL-Flora Danica Structure
2
Taste giving
5
Gas production
4
Acidification speed
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Starter culture-DL-Flora Danica132,00 DKK 591,00 DKK 1160,00 DKK 90,00 DKK
5 items: 411,00 DKK
10 items: 810,00 DKK '>Starter culture-DL-Flora Danica X X X
Culture properties: Starter culture-DL-Flora Danica Structure
2
Taste giving
5
Gas production
4
Acidification speed
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-25°C
O
- Lactococcus lactis sp. lactis
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Starter culture-DL-Flora Danica90,00 DKK 411,00 DKK 810,00 DKK 48,00 DKK'>Sour milk and creme fraiche culture - DL - For 25 litres X X X
Culture properties: Sour milk and creme fraiche culture - DL - For 25 litres Structure
3
Taste giving
3
Gas production
2
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Sour milk and creme fraiche culture - DL - For 25 litres48,00 DKK 58,00 DKK'>Sour milk and creme fraiche culture - DL X X X
Culture properties: Sour milk and creme fraiche culture - DL Structure
3
Taste giving
3
Gas production
2
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
O
- Lactococcus lactis sp. cremoris
D
- Lactococcus lactis sp. lactis biovar diacetylactis
L
- Leuconostoc sp. mesenteroides
Sour milk and creme fraiche culture - DL58,00 DKK
Acidification cultures - Mesophilic + Thermophilic O Lactococcus lactis sp. cremoris L Leuconostoc sp. mesenteroides D Lactococcus lactis sp. lactis biovar diacetylactis T Streptococcus thermophilus H Lactobacillus helveticus 65,00 DKK
5 items: 297,00 DKK
10 items: 585,00 DKK '>Starter culture-OT-RST-743 X - - X -
Culture properties: Starter culture-OT-RST-743 Taste giving
2
Gas production
0
Acidification speed
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 20-40°C
O
- Lactococcus lactis sp. lactis
T
- Streptococcus thermophilus
Starter culture-OT-RST-74365,00 DKK 297,00 DKK 585,00 DKK
Acidification cultures - Thermophilic T Streptococcus thermophilus Y Lactobacillus delbrueckii sp. bulgaricus A Lactobacillus acidophilus B Bifidobacterium animalis ssp. lactis H Lactobacillus helveticus 96,00 DKK
5 items: 428,00 DKK
10 items: 840,00 DKK '>Starter culture-T-STI-12/13/14 X - - - -
Culture properties: Starter culture-T-STI-12/13/14 Taste giving
2
Gas production
0
Acidification speed
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
T
- Streptococcus thermophilus
Starter culture-T-STI-12/13/1496,00 DKK 428,00 DKK 840,00 DKK 68,00 DKK'>Starter culture-T-STI-12 for 100 liter X - - - -
Culture properties: Starter culture-T-STI-12 for 100 liter Taste giving
2
Gas production
0
Acidification speed
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
T
- Streptococcus thermophilus
Starter culture-T-STI-12 for 100 liter68,00 DKK 32,00 DKK
3 items: 78,00 DKK
6 items: 150,00 DKK '>Yogurt starter culture - Y - Standard X X - - -
Culture properties: Yogurt starter culture - Y - Standard Structure
4
Taste giving
3
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt starter culture - Y - Standard32,00 DKK 78,00 DKK 150,00 DKK 98,00 DKK
5 items: 438,00 DKK
10 items: 860,00 DKK '>Yogurt culture - Y - YoFlex L811 X X - - -
Culture properties: Yogurt culture - Y - YoFlex L811 Structure
3
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex L81198,00 DKK 438,00 DKK 860,00 DKK 52,00 DKK
3 items: 112,00 DKK '>Yogurt culture - Y - YoFlex L811 X X - - -
Culture properties: Yogurt culture - Y - YoFlex L811 Structure
3
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex L81152,00 DKK 112,00 DKK 138,00 DKK
5 items: 630,00 DKK
10 items: 1214,00 DKK
30 items: 3490,00 DKK '>Yogurt culture - Y - YoFlex Mild X X - - -
Culture properties: Yogurt culture - Y - YoFlex Mild Structure
5
Taste giving
1
Gas production
0
Acidification speed
4
Post-acidification
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex Mild138,00 DKK 630,00 DKK 1214,00 DKK 3490,00 DKK 52,00 DKK
3 items: 112,00 DKK '>Yogurt culture - Y - YoFlex Mild X X - - -
Culture properties: Yogurt culture - Y - YoFlex Mild Structure
5
Taste giving
1
Gas production
0
Acidification speed
4
Post-acidification
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex Mild52,00 DKK 112,00 DKK 92,00 DKK
5 items: 421,00 DKK
10 items: 830,00 DKK '>Yogurt culture - Y - YC-380 X X - - -
Culture properties: Yogurt culture - Y - YC-380 Structure
3
Taste giving
5
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-43°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YC-38092,00 DKK 421,00 DKK 830,00 DKK 56,00 DKK
3 items: 128,00 DKK '>Yogurt culture - Y - YC-380 X X - - -
Culture properties: Yogurt culture - Y - YC-380 Structure
3
Taste giving
5
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-43°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YC-38056,00 DKK 128,00 DKK 114,00 DKK
5 items: 505,00 DKK
10 items: 990,00 DKK '>Yogurt culture - Y - YoFlex L811 X X - - -
Culture properties: Yogurt culture - Y - YoFlex L811 Structure
3
Taste giving
4
Gas production
0
Acidification speed
4
Post-acidification
3
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YoFlex L811114,00 DKK 505,00 DKK 990,00 DKK 52,00 DKK
3 items: 112,00 DKK '>Yogurt culture - Y - YC-X11 X X - - -
Culture properties: Yogurt culture - Y - YC-X11 Structure
3
Taste giving
4
Gas production
0
Acidification speed
4
Post-acidification
3
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
T
- Streptococcus thermophilus
Yogurt culture - Y - YC-X1152,00 DKK 112,00 DKK 32,00 DKK
3 items: 78,00 DKK
6 items: 150,00 DKK '>Yogurt starter culture - ABT - Probiotic X - X X -
Culture properties: Yogurt starter culture - ABT - Probiotic Structure
2
Taste giving
2
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt starter culture - ABT - Probiotic32,00 DKK 78,00 DKK 150,00 DKK 32,00 DKK
3 items: 78,00 DKK
6 items: 150,00 DKK '>Yogurt starter culture - ABT - Probiotic X - X X -
Culture properties: Yogurt starter culture - ABT - Probiotic Structure
2
Taste giving
2
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt starter culture - ABT - Probiotic32,00 DKK 78,00 DKK 150,00 DKK 195,00 DKK
5 items: 897,00 DKK
10 items: 1770,00 DKK '>Yogurt culture - ABY - Probiotic X X X X -
Culture properties: Yogurt culture - ABY - Probiotic Structure
2
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt culture - ABY - Probiotic195,00 DKK 897,00 DKK 1770,00 DKK 54,00 DKK
3 items: 122,00 DKK '>Yogurt culture - ABY - Probiotic X X X X -
Culture properties: Yogurt culture - ABY - Probiotic Structure
2
Taste giving
3
Gas production
0
Acidification speed
4
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 35-42°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium animalis ssp. lactis
Yogurt culture - ABY - Probiotic54,00 DKK 122,00 DKK 48,00 DKK
3 items: 122,00 DKK '>Vegan yogurt starter culture - Lactose free. X X X X -
Culture properties: Vegan yogurt starter culture - Lactose free. Structure
3
Taste giving
3
Gas production
0
Acidification speed
3
Post-acidification
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 40°C
Y
- Lactobacillus delbrueckii sp. bulgaricus
A
- Lactobacillus acidophilus
T
- Streptococcus thermophilus
B
- Bifidobacterium Howaru (HN019)
Vegan yogurt starter culture - Lactose free.48,00 DKK 122,00 DKK 96,00 DKK
5 items: 437,00 DKK
10 items: 860,00 DKK '>Nut flavouring culture LH-B02 - - - - X
Culture properties: Nut flavouring culture LH-B02 Taste giving
5
Gas production
0
Acidification speed
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 37-42°C
H
- Lactobacillus helveticus
Nut flavouring culture LH-B0296,00 DKK 437,00 DKK 860,00 DKK 90,00 DKK
5 items: 411,00 DKK
10 items: 810,00 DKK '>Nut flavouring culture LH-B02 - - - - X
Culture properties: Nut flavouring culture LH-B02 Taste giving
5
Gas production
0
Acidification speed
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Optimal acidification temperature: 37-42°C
H
- Lactobacillus helveticus
Nut flavouring culture LH-B0290,00 DKK 411,00 DKK 810,00 DKK
Ripening cultures - Moulds PC Penicillium candidum PR Penicillium roqueforti PRG Penicillium roqueforti / gorgonzola GC Geotricum candidum 282,00 DKK'>White mold culture PCA-1 X - - -
Culture properties: White mold culture PCA-1 Lipolysis
3
Proteolysis
1
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PC
- Penicillium candidum
White mold culture PCA-1282,00 DKK 84,00 DKK'>White mold culture PCA-1 X - - -
Culture properties: White mold culture PCA-1 Lipolysis
3
Proteolysis
1
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PC
- Penicillium candidum
White mold culture PCA-184,00 DKK 310,00 DKK
5 items: 1437,00 DKK
10 items: 2840,00 DKK '>Blue cheese culture - PR-1 - X - -
Culture properties: Blue cheese culture - PR-1 Lipolysis
3
Proteolysis
2
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-1310,00 DKK 1437,00 DKK 2840,00 DKK 71,00 DKK'>Blue cheese culture - PR-1 - X - -
Culture properties: Blue cheese culture - PR-1 Lipolysis
3
Proteolysis
2
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-171,00 DKK 268,00 DKK'>Blue cheese culture - PRB6 HYP 5 D - For 2500 litres - X - -
Culture properties: Blue cheese culture - PRB6 HYP 5 D - For 2500 litres
PR
- Penicillium roqueforti
Blue cheese culture - PRB6 HYP 5 D - For 2500 litres268,00 DKK 324,00 DKK
5 items: 1499,00 DKK
10 items: 2960,00 DKK '>Blue cheese culture - PR-4 - X - -
Culture properties: Blue cheese culture - PR-4 Lipolysis
4
Proteolysis
4
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-4324,00 DKK 1499,00 DKK 2960,00 DKK 68,00 DKK'>Blue cheese culture - PR-4 - X - -
Culture properties: Blue cheese culture - PR-4 Lipolysis
4
Proteolysis
4
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PR
- Penicillium roqueforti
Blue cheese culture - PR-468,00 DKK 71,00 DKK'>Blue cheese culture - PRG-3 - - X -
Culture properties: Blue cheese culture - PRG-3 Lipolysis
4
Proteolysis
3
Color
5
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PRG
- Penicillium roqueforti / gorgonzola
Blue cheese culture - PRG-371,00 DKK 56,00 DKK
10 items: 244,00 DKK '>White mould culture - Geotricum - For 500 litres - - - X
Culture properties: White mould culture - Geotricum - For 500 litres Lipolysis
4
Proteolysis
2
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
White mould culture - Geotricum - For 500 litres56,00 DKK 244,00 DKK 58,00 DKK
10 items: 460,00 DKK '>White mould culture - Geotricum - - - X
Culture properties: White mould culture - Geotricum Lipolysis
4
Proteolysis
2
Color
4
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
White mould culture - Geotricum58,00 DKK 460,00 DKK
Ripening cultures - Other LAF Debaryomyces hansenii BL Brevibacterium linens PS Propionibacterium freudenreichii sp. shermanii 70,00 DKK'>Yeast Culture DH - For 100 litres X - -
Culture properties: Yeast Culture DH - For 100 litres Lipolysis
1
Proteolysis
1
Color
1
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
LAF
- Debaryomyces hansenii
Yeast Culture DH - For 100 litres70,00 DKK 100,00 DKK'>Red mould culture - X -
Culture properties: Red mould culture Lipolysis
1
Proteolysis
1
Color
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
BL
- Brevibacterium linens
Red mould culture100,00 DKK 60,00 DKK'>Red mould culture - X -
Culture properties: Red mould culture Lipolysis
1
Proteolysis
1
Color
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
BL
- Brevibacterium linens
Red mould culture60,00 DKK 180,00 DKK'>Eye formation culture - - X
Culture properties: Eye formation culture Taste giving
5
Gas production
4
Acidification speed
0
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PS
- Propionibacterium freudenreichii sp. shermanii
Eye formation culture180,00 DKK 60,00 DKK'>Eye formation culture - - X
Culture properties: Eye formation culture Taste giving
5
Gas production
4
Acidification speed
0
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
PS
- Propionibacterium freudenreichii sp. shermanii
Eye formation culture60,00 DKK
Enzymes CHY Chymosin PEP Pepsin LAC Lactase (β-galactosidase) LIP Lipase / Kid goat 896,00 DKK'>Rennet - CHY-MAX Plus - 5 Liter X - - -
Culture properties: Rennet - CHY-MAX Plus - 5 Liter
Rennet - CHY-MAX Plus - 5 Liter896,00 DKK 98,00 DKK
3 items: 233,00 DKK
10 items: 680,00 DKK '>Rennet - Fermented - 105 ml X - - -
Culture properties: Rennet - Fermented - 105 ml
Rennet - Fermented - 105 ml98,00 DKK 233,00 DKK 680,00 DKK 62,00 DKK
5 items: 250,00 DKK '>Rennet - Fermented - 55 ml X - - -
Culture properties: Rennet - Fermented - 55 ml
Rennet - Fermented - 55 ml62,00 DKK 250,00 DKK 896,00 DKK'>Rennet - Bovine - NATUREN Premium 145 - 5 Liter X X - -
Culture properties: Rennet - Bovine - NATUREN Premium 145 - 5 Liter
CHY
- Chymosin
PEP
- Pepsin
Rennet - Bovine - NATUREN Premium 145 - 5 Liter896,00 DKK 98,00 DKK
3 items: 233,00 DKK
10 items: 680,00 DKK '>Animal Rennet - 105 ml X X - -
Culture properties: Animal Rennet - 105 ml
CHY
- Chymosin
PEP
- Pepsin
Animal Rennet - 105 ml98,00 DKK 233,00 DKK 680,00 DKK 62,00 DKK
5 items: 250,00 DKK '>Animal Rennet - 55 ml X X - -
Culture properties: Animal Rennet - 55 ml
CHY
- Chymosin
PEP
- Pepsin
Animal Rennet - 55 ml62,00 DKK 250,00 DKK 1240,00 DKK'> - - X -
Culture properties: Laktase (NOLA Fit 5500) - 1 Liter
LAC
- Lactase (β-galactosidase)
Laktase (NOLA Fit 5500) - 1 Liter1240,00 DKK 1240,00 DKK'> - - X -
Culture properties: Laktase - NOLA Fit 5500 - 1 Liter
LAC
- Lactase (β-galactosidase)
Laktase - NOLA Fit 5500 - 1 Liter1240,00 DKK 85,00 DKK
2 items: 150,00 DKK '>Lactase (NOLA-Fit 5500) - 60 ml - - X -
Culture properties: Lactase (NOLA-Fit 5500) - 60 ml
LAC
- Lactase (β-galactosidase)
Lactase (NOLA-Fit 5500) - 60 ml85,00 DKK 150,00 DKK 95,00 DKK
2 items: 170,00 DKK '>Lactase - Danish - 50 ml - - X -
Culture properties: Lactase - Danish - 50 ml
LAC
- Lactase (β-galactosidase)
Lactase - Danish - 50 ml95,00 DKK 170,00 DKK 64,00 DKK
10 items: 500,00 DKK '>Lipase (Lamb) - 1 g - - - X
Culture properties: Lipase (Lamb) - 1 g Lipolysis
2
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Lipase (Lamb) - 1 g64,00 DKK 500,00 DKK 68,00 DKK
10 items: 500,00 DKK '>Lipase (Kid goat) - 1 g - - - X
Culture properties: Lipase (Kid goat) - 1 g Lipolysis
3
Scale: 0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High
Lipase (Kid goat) - 1 g68,00 DKK 500,00 DKK
Starter culture - DLHT - Camembert Mix Sour milk and creme fraiche starter culture - DL Kefir starter culture Starter culture-DL-Flora Danica Starter culture-DL-Flora Danica Sour milk and creme fraiche culture - DL - For 25 litres Sour milk and creme fraiche culture - DL
Starter culture-D-MM100 Starter culture-D-MM100 (Standard culture) Starter culture-D-MM100 (Standard culture) Starter culture - DLHT - Camembert Mix Sour milk and creme fraiche starter culture - DL Starter culture-DL-Flora Danica Starter culture-DL-Flora Danica Sour milk and creme fraiche culture - DL - For 25 litres Sour milk and creme fraiche culture - DL
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symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
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