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7 products

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  1. GEO CH Swing Freeze-dried 10u
    GEO CH Swing Freeze-dried 10u
    I200CCL004 17 in stock In Stock
  2. GEO CD 1 Swing Liquid 10u
    GEO CD 1 Swing Liquid 10u
    I200CCH060 0 in stock In Stock
  3. GEO CB Swing Liquid 10u
    GEO CB Swing Liquid 10u
    I200CCH040 251 in stock In Stock
  4. GEO CA Swing Liquid 10u
    GEO CA Swing Liquid 10u
    I200CCH010 6 in stock In Stock
  5. CR-213 Frozen 200u
    CR-213 Frozen 200u
    I200CCC170 86 in stock In Stock
  6. MVA Freeze-dried 10 doses
    MVA Freeze-dried 10 doses
    I201CDL704 87 in stock In Stock
  7. ARN Freeze-dried 10 doses
    ARN Freeze-dried 10 doses
    I201CDL020 95 in stock In Stock

7 products

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Strain type
  1. Mesophilic
  2. Micrococcus and lactobacillus
  3. Mix mesophilic/thermophilic
  4. Geotrichum
What you Make
  1. Yogurt & Fermented Milk
  2. Fermented Milk Cultures
  3. Yogurt Cultures
  4. Probiotic Strains
  5. Culture-Based Bioprotection
  6. Cream & Butter
  7. Starter Cultures
  8. Culture-Based Bioprotection
  9. Wrapping paper
  10. Fresh Cheese
  11. Cheese Starter Cultures
  12. Culture-Based Bioprotection
  13. Natamycin & Other
  14. Fresh Cheese Packaging Moulds
  15. Cheesecloths & Draining Bags
  16. Brined Cheeses (Feta and specialties)
  17. Cheese Starter Cultures
  18. Lipase & Other Enzymes
  19. Soft Ripened Cheeses
  20. Cheese Starter Cultures
  21. Penicilium Candidum
  22. Brevibacterium
  23. Geotrichum Candidum
  24. Penicilium Roqueforti
  25. Propionic & Flavor Developing
  26. Culture-Based Bioprotection
  27. Yeasts
  28. Natamycin & Other
  29. Other Ripening Cultures
  30. Semi-Firm & Continental
  31. Cheese Starter Cultures
  32. Brevibacterium
  33. Culture-Based Bioprotection
  34. Propionic & Flavor Developing
  35. Other Ripening Cultures
  36. Cheddar
  37. Cheese Starter Cultures
  38. Propionic & Flavor Developing
  39. Other Ripening Cultures
  40. Presses
  41. Curd Mills
  42. Pasta Filata
  43. Cheese Starter Cultures
  44. Culture-Based Bioprotection
  45. Natamycin & Other
  46. Swiss & Emmental
  47. Cheese Starter Cultures
  48. Probiotic Strains
  49. Propionic & Flavor Developing
  50. Other Ripening Cultures
  51. Culture-Based Bioprotection
  52. Blue Cheese
  53. Cheese Starter Cultures
  54. Penicilium Roqueforti
  55. Propionic & Flavor Developing
  56. Other Ripening Cultures
  57. Yeasts
  58. Culture-Based Bioprotection
  59. Natamycin & Other
  60. Lipase & Other Enzymes
  61. Grana & Hard Cheese
  62. Cheese Starter Cultures
  63. Culture-Based Bioprotection
  64. Natamycin & Other
  65. Propionic & Flavor Developing
  66. Other Ripening Cultures
  67. Yeasts
  68. Lipase & Other Enzymes
  69. Process Cheese
  70. Natamycin & Other
  71. Coating & Wax
  72. Fermented Sausage & Charcuterie
  73. Meat Cultures
  74. Culture-Based Bioprotection
  75. Natamycin & Other
  76. Plastic Aging Racks
  77. Plant-Based
  78. Plant-Based Cultures
  79. Bioprotection