Products

DELVO CHEESE CC-301 10U 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.

DELVO ADD 200-M DSF, 5U is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk, primarily intended for use in the cheese product market. It appears as an off-white to brown frozen starter, presented as a free-flowing granular material (pelletized). It holds both kosher and halal approvals.

KSHRASE® C is an animal lipase (triacylglycerol) produced from pregastric bovine (calf) tissue. It is a standardized natural flavor-producing enzyme derived from kosher pregastric bovine (calf) tissues. This enzyme is used in the food industry to enhance the flavor and texture of cheese and cheese analogs.

DAIRYLAND KM-1, 2.5U is a highly concentrated, free-flowing, deep-frozen pelletized (DSF) lactic acid bacteria specially designed for direct inoculation into milk for the production of kefir and related products. This product is a valuable addition to dairy and culinary applications, ensuring quality and convenience in production processes.

MAXILACT® LGI 5000 is a liquid lactase preparation derived from the dairy yeast kluyveromyces lactis. This product is commonly used in the dairy processing industry. This product can vary in color from colorless to dark brown, with the actual color potentially differing between batches. It typically exhibits clear to opalescent clarity.

FLAV 1 is a highly concentrated, free-flowing, deep-frozen pelletized (DSF) lactic acid bacteria for direct inoculation into milk. This is used in the production of fresh fermented milk products such as sour cream, buttermilk, leben, quark, fresh cheese, cream cheese, and other applications that demand significant diacetyl flavor development, steady acid development, and minimal post-acidification.

CAPALASE® L is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric bovine (lamb) tissues. It has an activity of 14.2 LU (lipase units) per gram. It's important to note that the recommended dosage for EMC (enzyme-modified cheese) is 5 to 10 times higher compared to the dosage used in cheesemilk.

CAPALASE® K is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric caprine (goat) tissues. It has an activity of 13.5 LU (Lipase Units) per gram. It's important to note that the recommended dosage for EMC (Enzyme-Modified Cheese) is 5 to 10 times higher compared to the dosage used in cheesemilk. It is advisable to start with a low to medium dosage in small-scale trials to determine the dosage that best fits the desired taste and flavor profile, and then establish the optimal dosage accordingly.

CESKA® STAR L300 functions as a cell starter culture and carries labeling claims of being kosher and halal. It is primarily targeted at the food and nutrition market.

DELVO CHEESE CP-201, 5U is a concentrated lactic acid bacteria culture blend designed for direct inoculation into milk. It is highly concentrated, free-flowing, and deep-frozen in pelletized form (DSF), making it easy to add directly to the vat for cheese production. The acronym CP stands for cheese pasta filata, and it consists of a blend of specially selected strains of streptococcus thermophilus.

CAPALASE® C is a standardized natural flavor-producing enzyme (triacylglycerol lipase) derived from pregastric bovine (calf) tissues. These lipase preparations are used to create a typical "piccante" flavor profile in Italian-type cheeses. It is available in the form of a light brown to deep brown powder, and the product color may vary from batch to batch. Please note that no liability is accepted in case of undue application.

DELVO®YOG FVV-122 DSF, 5U is a concentrated lactic acid bacteria culture blend specifically formulated for direct inoculation into milk, with a primary application focus on cheese products. It is available in the form of an off-white to brown frozen starter, presented as a free-flowing granular material. Notably, this product is approved as Kosher and Halal and is composed of cultures and formulating agents sourced from non-GMO origins.

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.

DELVO ADD 100-F DSF, 5U is a highly concentrated Direct Vat Culture (DC® for direct inoculation into milk. It enhances the texture of various cheese types and fermented milk products. In addition, it can be used to bind water in the cheese matrix and thereby increase yield. It is a phage-resistant culture.

DELVO®ADD 400-C 1.8U is a highly concentrated, free-flowing culture in the form of deep-frozen pelletized (DSF) cultures, designed for direct inoculation into milk during cheese production. It offers several advantages for food and nutrition applications, especially in cheese-making. Its convenience, regulatory compliance, and flavor-enhancing properties make it an ideal choice for cheese producers and other dairy applications.