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8 products

Set Descending Direction
  1. DH Freeze-dried 10 doses
    DH Freeze-dried 10 doses
    I201CDL080 66 in stock In Stock
  2. KL71 Freeze-dried 10 doses
    KL71 Freeze-dried 10 doses
    I201CDL190 61 in stock In Stock
  3. LAF 3 Swing Freeze-dried 10u
    LAF 3 Swing Freeze-dried 10u
    I200CCL240 108 in stock In Stock
  4. LAF 5 Swing Freeze-dried 10u
    LAF 5 Swing Freeze-dried 10u
    I200CCL248 0 in stock In Stock
  5. LAF 7 Swing Freeze-dried 10u
    LAF 7 Swing Freeze-dried 10u
    I200CCL252 40 in stock In Stock
  6. LAF-TRIO Swing Freeze-dried 10u
    LAF-TRIO Swing Freeze-dried 10u
    I200CCL570 51 in stock In Stock
  7. MYCODORE Freeze-dried 5 doses
    MYCODORE Freeze-dried 5 doses
    I201CDL732 5 in stock In Stock
  8. R2R Freeze-dried 10 doses
    R2R Freeze-dried 10 doses
    I201CDL760 32 in stock In Stock

8 products

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Strain type
  1. Penicillium
  2. Yeast
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