Cheese
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Cheese
DELVO® and CESKA®-STAR bacterial cultures (starters) - highly-concentrated, frozen, free-flowing pellets of lactic acid bacteria for direct inoculation into milk for the production of cheese. DELVO®CHEESE, other DELVO® culture ranges and CESKA®-STAR consist of highly concentrated, uniquely selected, defined and undefined multicomponent strains mixtures. These cultures are stable, phage robust, reliable and easy-to-use. Each range contains a combination of cultures that enable the production of veries types of cheeses without compromising on the quality and stability of final product, even under the most challenging process, milk origin and raw milk quality.
Cheddar
Ceska®Star
Delvo®TEC
Delvo®ADD
Maxiren®, Kalase®
Fromase®, Milase®
Accelerzyme®
White cheese types (Feta type)
Ceska®Star
Delvo®TEC
Delvo®ADD
Maxiren®, Kalase®
Fromase®, Milase®
Piccantase®
Dutch cheese types (Gouda, Tilsit, Havarti, Edam, Russisky)
Maxiren®, Kalase®
Fromase®, Milase®
Accelerzyme®
Hard cheese types (Parmesan type)
Maxiren®, Kalase®
Fromase®, Milase®
Piccantase®
Accelerzyme®
Soft cheese types (Brie and Camembert)
Ceska®Star
Delvo®TEC
Delvo®ADD
Maxiren®, Kalase®
Fromase®, Milase®
Accelerzyme®
