Browse the Canadian/International website

Language
English
Search
Advanced Search
Menu

Other Sections

About us Contact us

Tools

Language

Français

Country & Currency

International / USDCanada / USD

8 products

Set Descending Direction
  1. FR 11 (LR) Freeze-dried 10 doses
    FR 11 (LR) Freeze-dried 10 doses
    I201CDL330 0 in stock In Stock
  2. SR3 Freeze-dried 10 doses
    SR3 Freeze-dried 10 doses
    I201CDL796 447 in stock In Stock
  3. FR 10 (LB) Freeze-dried 10 doses
    FR 10 (LB) Freeze-dried 10 doses
    I201CDL220 21 in stock In Stock
  4. ARO 21 Freeze-dried 10 doses
    ARO 21 Freeze-dried 10 doses
    I201CDL030 0 in stock In Stock
  5. ARN Freeze-dried 10 doses
    ARN Freeze-dried 10 doses
    I201CDL020 127 in stock In Stock
  6. BL-2 Swing Freeze-dried 10u
    BL-2 Swing Freeze-dried 10u
    I200CCL130 205 in stock In Stock
  7. BL-1 Swing Freeze-dried 10u
    BL-1 Swing Freeze-dried 10u
    I200CCL124 17 in stock In Stock
  8. BC Swing Freeze-dried 10u
    BC Swing Freeze-dried 10u
    I200CCL120 29 in stock In Stock

8 products

Set Descending Direction
Filter by
Strain type
  1. Corynebacterium
  2. Mix mesophilic/thermophilic
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