Products

PROCEL® 251 MG (FR) is a primary yeast extract derived from the autolysis of carefully chosen yeast strains, cultivated specifically in a molasses-based medium. This versatile product finds application in a wide spectrum of biopharmaceutical manufacturing processes, including the production of therapeutic proteins, hormones, insulin, vaccines, and antibiotics, produced by both recombinant and non-recombinant microorganisms.

LYCEL® 1451 MG (FR) is a primary yeast extract derived from selected yeast strains cultivated on molasses-based media. This yeast extract, available in bags and boxes, offers high quality, improved yield, and is non-GMO. In powder form, it is rich in amino acids, minerals, and vitamins, ensuring superior performance in food ingredient applications.

SPRINGER®Umami 2012/20MGL (FR) is a spray-dried yeast extract powder naturally rich in ribonucleotides. With microgranulation to minimize dust formation and improve free-flowing characteristics, This product enhances flavor impact, mouthfeel, and provides a natural UMAMI taste in savory foods.

DELVO GUARD 301, 1U is a concentrated lactic acid bacteria for direct inoculation into milk. This product contains cultures that are metabolically active, specifically targeting yeast and molds in fermented dairy products. It is presented as a frozen starter in the form of a free-flowing granular material that is pelletized and ranges in color from off-white to brown.

DAIRYLAND® CUC-231 consists of single strains of lactic acid bacteria cultures specifically designed for bulk starter inoculation in the production of various types of cheese, including cheddar, colby, cottage, blue, and other low-fermentation temperature cheese applications. These cultures play a critical role in the cheese-making process by initiating and guiding the fermentation, which contributes to the development of the cheese's unique flavor and texture characteristics.

DELVO LAC LS-6 is a culture media crucial for the production of lactic acid bacteria used in cheese manufacturing. It plays a significant role in cheese production and contributes to its quality. Key features and benefits of This product include its anti-bacterial properties, making it a valuable component in the cheese-making process. It contains essential ingredients like autolyzed yeast extract, casein hydrolysate, and food starch, ensuring the growth and development of lactic acid bacteria.

Dairyland MAC 54 is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk, primarily intended for use in cheese products. It is characterized by its off-white to brown appearance when frozen, and it is presented as a free-flowing granular material in pelletized form. Additionally, it holds approvals for being Kosher and Halal, and it is composed of cultures and formulating agents sourced from non-GMO origins.

SPRINGER® MASK 201 (US) is obtained from a selected baker’s yeast strain and dried using a microgranulation process to form a slightly granular powder. This free-flowing microgranulated powder minimizes dust formation and improves solubilization properties. Developed specifically to mask off-notes associated with soy protein isolates and concentrates, it aids in enhancing the overall taste profile.

DAIRYLAND MAXGRO 754 is a highly concentrated, free-flowing, deep-frozen pelletized (DSF) culture, ready to be added directly to the vat for use in mesophilic cheese applications such as cheddar varieties, blue, and feta, as well as in reduced-fat sour cream.

DELVO® YOG FVV-411 DSF, 5U consists of carefully selected and defined strains of bacteria, specifically Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. These strains are essential for the fermentation process in yogurt production, as they contribute to the characteristic texture and flavor of yogurt. By using a defined blend of bacterial strains, This product ensures consistency and reliability in yogurt production, allowing manufacturers to achieve the desired product attributes consistently. These strains work together to ferment the milk and create the unique taste and texture associated with yogurt.

ULTRA-GRO®TD-MN is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk. It is primarily used in the cheese market. This product appears as an off-white to brown frozen starter in a free-flowing granular pelletized form. It is used to culture milk for cheese production.

DELVO CHEESE CC-301 5U is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk, primarily for use in the cheese application market. It is available in the form of an off-white to brown frozen starter, presented as a free-flowing granular material. It is formulated using culture and formulating agents sourced from non-GMO origins.

CAPALASE® MBL is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from kosher microbial sources. The microbial enzyme is obtained from candida rugosa and rhizopus oryzae. These lipase preparations can be used for flavor development in Italian-type cheese and other dairy-based products. They have a light brown to deep brown powder appearance.

DELVO CHEESE CP-121, 5U is a concentrated lactic acid bacteria culture blend specifically formulated for direct inoculation into milk. These high-concentration, free-flowing, deep-frozen pellets contain a combination of carefully selected Streptococcus thermophilus strains. This product serves as a cell starter culture and is available in various physical forms, including granules, pellets, and solids. It carries the labeling claims of being Kosher, Halal, and Non-GMO, making it suitable for a range of cheese production applications.

Dairyland CUC-J2 consists of single strains of lactic acid bacteria cultures specifically designed for bulk starter inoculation in the production of various types of cheese, including Cheddar, Colby, Cottage, Blue, and other low-fermentation temperature cheese applications. These cultures play a critical role in the cheese-making process by initiating and guiding the fermentation, which contributes to the development of the cheese's unique flavor and texture characteristics.