Culture Series

Culture Description

Forms

Inoculation sizes

SSK Series

      - Cultures composed of select strains of Lactococcus cremoris, Lactococcus lactis, and Leuconostoc cremoris
 - Used for the direct set of buttermilk or sour cream
- Extensive rotation of culture numbers to prevent phage build-up
-  Smooth body and excellent diacetyl flavor

FCC

FCP

FD

200,500,1000

1000,2000

250,500,1000

SSK-B Series

      - Cultures composed of select strains of Lactococcus cremoris, Lactococcus lactis, and Leuconostoc cremoris
-  Used for the direct set of heavy-body buttermilk or sour cream
- Extensive culture number rotation to prevent phage build-up
- Excellent diacetyl flavor
- For use in low-to non-fat products

FCC

FCP

FD

200,500,1000

1000,2000

250,500,1000

FAS

      - Cultures composed of Lactococcus cremoris and Lactococcus lactis
-  Used for the direct set of low-fat, no gas sour cream
-  Several culture numbers to prevent phage build-up
- Prevents bloating of tamper evident container

FCC

FCP

FD

200,500,1000

1000,2000

250,500,1000

BES

      - Specially selected high-viscosity producing strains
- Used as a body enhancing adjunct culture in buttermilk or sour cream
- Several culture numbers to prevent phage build-up
- Alternative for replacement of fat texture

FCC

FD

250,500,1000

250,500,1000

VIS

      - Specially selected medium-viscosity producing strains
- Used as a body enhancing adjunct culture in buttermilk or sour cream
- Variable application based upon desired thickness

FCC

FD

250,500,1000

250,500,1000

SSKB
+
BES

      - System combination of SSKB Series and BES viscosity strains
- Used for the direct set of very heavy-body, low-or non-fat sour cream
- Extensive culture number rotation to prevent phage build-up
- Heavy body that is adjustable with the amount of BES

FCC

FD

250,500,1000

250,500,1000

FAS
+
BES

      - System combination of FAS Series and BES viscosity strains
- Used for the direct set of heavy-body, low-, or non-fat sour cream without gas production
- Several culture numbers to prevent phage build-up
- Prevents bloating of tamper evident container

FCC

FD

250,500,1000

250,500,1000

FP

      - Selected citrate fermenting strains for diacetyl flavor and aroma enhancement
- Used in conjunction with any fermented milk or cheese systems

FCC

250,500,1000