PC ABL LYO 10 D is a Maturation/ripening culture made of Penicillium Candidum.

Properties
- Low-Medium height and density
-Rapid growth,
-low proteolytic, intermediate lipolysis.

Material No.50148

CHOOZIT® Alp D LYO 100 DCU represents a
medium to fast acidifying culture for the production of semi-hard and hard cheese. Due to its slow citrate fermentation, only little CO2 is formed slowly.
CHOOZIT® Alp D LYO 100 DCU has a higher
proteolytic activity than purely mesophilic cultures due to the addition of Lb. helveticus and Lb. lactis which improves the aroma in semi-hard and hard cheeses.

Composition
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar. diacetylactis
- Streptococcus thermophilus
- Lactobacillus helveticus
- Lactobacillus lactis

Material no. 11205063

**please note item is PTO, MOQ 20 sachets, lead time approximately 5 weeks**

CHOOZIT Alp LYO 100 DCU

represents a medium to fast acidifying culture wihtout citrate fermentation for the production of semi-hard and hard cheese. CHOOZIT Alp D LYO 100 DCU has a higher
proteolytic activity than purely mesophilic cultures due to the addition of Lb. helveticus and Lb. lactis which improves the aroma in semi-hard and hard cheeses.
Defined multiple-species culture.

Compostion
- Lactococcus lactis subsp. Lactis
- Lactococcus lactis subsp. Cremoris
- Streptococcus thermophilus
- Lactobacillus helveticus
- Lactobacillus lactis

Material no. 11203063

Annatto Cheese Colour

A-640-WS is produced from the annatto pigments extracted from the seeds of the annatto tree

For use in red Leicester and other red-tinted cheeses, such as American-style cheddar.

Brand: Chr-Hansen

GMO: Non-GMO

Aqium Antibacterial Hand Gel 375 mL.

Kills Germs Fast

contains 70% alcohol plus Glycerin and Pro-Vitamin B5 to moisturise the skin

Aqium is a quick and convenient way to sanitise your hands on the go. non-sticky and air dries quickly

ARN LYO 10 D is used in Aroma development and presentation of cheeses. ARN LYO 10 D produces the specific flavour of Normandy cheese and a balanced surface flora between Penicillium candidum and the acid-sensitive bacteria.
2 types of Brevibacterium linens are used in ARN
LYO 10 D, the orange one and the ivory one

Composition
- Brevibacterium linens
- Arthrobacter nicotianae
- Geotrichum candidum

Material no. 50357

Ash 1kg

100 % Active vegetal charcoal powder
-Labelling : vegetal colouring, or colouring E153
Ash can be used in organic production for Morbier or goat cheeses

ASH 50g

Fine black activated Charcoal. Can be diluted in water or mixed with dry salt

Colouring E153

Black foil Fully laminated material unperforated 230mm x 230mm 500 sheets per pack

Black foil Fully laminated material unperforated 460mm x 460mm 500 sheets per pack

6x5 Block Mould
Height 9cm, Length 54.5cm, Width 45cm, Diameter of each hoop 8.5cm.
fits perfectly on small tray

also available in combination with, small tray, matting and distibutor.

Brie Hoop P55330

Top : 20cm
Base : 19cm
Height : 9.7cm
Makes: 2 kg

Calcium Chloride 50% Solution
Used to standardise calcium content in milk

RENNET NATUREN STD PLUS 290 is a standardized rennet manufactured from extracts of the fourth stomach of calves. The
product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The
general proteolytic activity also has a significant influence on the flavor and texture development of cheeses. The active
milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.4.23.1).

Camembert hoop F3658000 (Without base)

Diameter: 10cm

Height: 10cm

Holds: up to 400g

P00627 Camemebert hoop. P00627

Dimensions,

Height 9.5cm

Diameter 10cm

holds up to 400g

Caprino Mould P00640

Height 14.5cm

Diameter Top 7cm

Base 5.8cm

Holds up to 400g

P. roqueforti CB2 LYO 5 D is a blue mould culture with medium growth rate. It presents a medium
proteolytic and medium to high lipolytic activity. Cheeses produced with P. roqueforti CB2 LYO 5 D
have a light blue-green marbled interior. Characteristic properties are mild, but very piquant aroma,creamy consistency, very little loss of moisture and long shelf life. P. roqueforti CB2 LYO 5 D can be used for soft, more fatty cheeses, like mild Gorgonzola , Edelpilz as well as blue and white mould cheese.

Composition
- Penicillium roqueforti

Material no. 13931072

Blue & White Check print 2 layers Micro perforated Polypropylene 240mm x 240mm 500 sheets per pack

Hard cheese basket with follower 2kg

Diameter 165mm,

Height: 135mm

A great versatile basket P00741

Suitable for any fresh and mould ripened cheese

Height 8cm

Diameter Top 10.5cm

Base 10cm

Holds 400g

Cheese cloth Cotton 100m in length 1.39m wide

Double handled Stainless steel cheese knife 40cm blade

Cheese mould rounded P00689

Suitable for any soft cheese application

Top: 8cm

Base: 7cm

Height: 8 cm

Holds up to 200g

Mermaid Premium Salt Non Iodised

Medium fine granules and average particle size of approximately 0.45mm

For purchase per kg or in bulk 25kg bags

100% Australian

Stainless Steel Cheese Trier: For taking samples of cheese for sensory evaluation without cutting into the cheese.

Small 11-15mm wide, tool length 170mm

Large 14-19mm wide, tool length 185mm

Paramelt Paradip Cheese Wax

Colours Available Black, Red, Natural, Yellow, Blue

For purchase per kg or in full boxes

Approximate weight of box 26kg

Chlorine Test Paper 0-200 ppm. 5m roll.

CHY-MAX® Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus
nigervar. awamori kept under contained conditions and not present in the final product. The product contains a
milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The active milk-coagulating enzyme ischymosin (EC 3.4.23.4). NB indicates that this product is formulated with "No Benzoate" added

** please note this item is purchase to order **

Clear single layer porosity treated 210mm x 210mm 500 sheets per pack

Clear single layer porosity treated 240mm x 240mm 500 sheets per pack

Plastic coarse weave cheese-mat for hard and semi-hard cheeses

measures 1m wide

available by the metre or in a full 50m roll

Container & Lid to suit Ricotta basket P00664

P00699 container to suit large ricotta basket P00696

Crottin hoop F03933001

Top: 8cm

Base: 7cm

Height: 7cm

Holds: 200g

DH LYO 10 D is a yeast for use in cheese making (de-acidification).

Properties
Rapid growth capability, preparing the substrate for
acid sensitive organisms and inhibiting the growth of
undesirable fungal contaminants.
- Rapid neutralisation capability, aroma development
and enzymatic activity.
- DH LYO 10 D is compatible with other desirable flora
during cheese making.
- Development of a very short, thin, off-white coating
with a traditional appearance.

Composition
Debaryomyces hansenii

Material no. 50307

Disposable cheese cloth 1000m roll 1372mm wide

Disposable Blue Cheese Cloth box 356mm x 1016mm 1000 pieces

Pieces also sold individually.

Disposable Cheese Cloth box 762mm x 850mm. 500 pieces

Pieces also sold individually.

Disposable cheese cloth 1m x 1372mm wide

This set has been custom designed by Cheeselinks and includes Distibutor, blockmould, small draining tray and matting.
6x5 configuration, internal dimension of blockmould 85mm. Items also sold indivually

Distubutor designed to evenly distribute curd into block mould.
6x5 configuration
Length 60cm, width 51cm, wall height 6cm, hole diameter 6.7cm

Draining Tray Large
Length 70cm, Width 52cm

ideal for storing and draining multiple cheeses

Draining Tray Small
Length 58cm, Width 48cm
Perfectly fits 6x5 blockmoulds or can be used to store and drain multiple cheeses

Australian Made

Replacement Electrode for Testo 206 pH meter

CHOOZIT® Eyes 2 LYO 2 D
100 % Propionibacterium freudenreichii ssp.
shermanii. This bacterium is used in Swiss type and
large-eyed cheese and is responsible for the
characteristic eye formation and flavour in the cheese. Propionic acid and CO2 are produced by fermentation of lactic acid produced by the primary starter organisms (commonly Streptococcus thermophilus and Lactobacillus bulgaricus in Swiss cheese).

Composition
Propionibacterium freudenreichii subsp. Shermanii

Material no. 1257385

Fetta Basket P00631

Dimensions

Height 8.5cm

Length 11cm

Width 10.5cm

Holds up to 500g

FLAV 54 LYO 5 D is an aroma developing culture for cheese. FLAV 54 LYO 5 D is a special adjunct for the
Cheddar cheese production and its flavour
enhancement, but also for other semi-hard cheese. A special adjunct which accelerates acidification and proteolysis, and which enhances strong and sweet flavour compounds. FLAV 54 LYO 5 D strongly enhances the flavour release in Cheddar by way of a highly intense and sweet note, and accelerates proteolysis, reducing
your ripening costs.

Composition
Lactobacillus helveticus
Carrier: Sucrose, Maltodextrins

Material no. 82872

FR 13 LYO 10 D is an aroma developing and bright coloring culture for cheese.
Thanks to its rapid development FR 13 LYO 10 D gives sulphur aromatic profile in short time and
reduces the number of ripening treatments. These specific properties allow productivity gains and improvement of quality.

Composition
Brevibacterium linens

Material no. 66914

**Please note FR 13 is a purchase to order product, MOQ 20 sachets, lead time approximately 6 weeks.**

CHOOZIT® FT 001 LYO 100 DCU is a Mix mesophilic / thermophilic starter, particularly adapted for Feta Cheese types productions.

Compostion
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. lactis
Lactobacillus delbrueckii subsp. bulgaricus
Carrier: Sucrose, Maltodextrins

Material no. 90740

Fungal Lipase 8000 is a purified, food grade lipase derived from a selected strain of
Rhizopus oryzae which has not been genetically modified. It is characterised by its
ability to hydrolyse triglycerides

Fungal Lipase 8000 is a purified, food grade lipase derived from a selected strain of
Rhizopus oryzae which has not been genetically modified. It is characterised by its
ability to hydrolyse triglycerides

Replacement gel cap for Testo 206 pH meter

GEO 13 LYO 2 D is a key agent in the ripening of cheese, GEO 13 LYO 2 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium candidum and on flora such as Brevibacterium linens that require a neutral environment. GEO 13 is an intermediate
yeast-like/mould-like form.

Composition
Geotrichum candidum

Material no. 50295

GEO 13 LYO 2 D is a key agent in the ripening of cheese, GEO 13 LYO 2 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium candidum and on flora such as Brevibacterium linens that require a neutral environment. GEO 13 is an intermediate
yeast-like/mould-like form.

Composition
Geotrichum candidum

Material no. 50296

GEO15 LYO 2 D is a key agent in the ripening of cheese, GEO 15 LYO 2 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) on flora such as Brevibacterium linens that require a neutral environment. GEO15 LYO 2 D is a yeast-like form.

Composition
Geotrichum candidum

Material no. 50298

GEO17 LYO 10 D is a key agent in the ripening of cheese, GEO 17 LYO 10 D implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeasts) of Penicillium candidum.
GEO17 LYO 10 D is a mould-like form and is better to use in association with Penicillium Candidum.

Composition
Geotrichum candidum

Material no. 50303

Gold foil Fully laminated material unperforated 230mm x 230mm 500 sheets per pack

Gold foil fully laminated perforated Matt Finish 210mm x 210mm 500 sheets per pack

Gold foil fully laminated perforated Matt Finish 240mm x 240mm 200 sheets per pack

Gouda Mould with Piston 1kg

Dimensions

Height 8.5cm

Diameter 14.8cm

Mini Gouda Mould With Piston F0361700

Top : 10cm

Base : 6.5cm

Height : 6.8 cm

Makes : 250g

GRINDSTED® F 200-T is an off-white blend of food grade emulsifiers and stabilisers in powder form. Food grade material for use as an additive in manufactured foods.
Composition
Modified starch - 1442
Gelatin
Mono- and diglycerides of fatty acids - 471

Disposable hair nets pack of 100

Assorted bundle includes red, green, yellow, white and blue

Hard cheese hoop 1kg P00653

Top: 14.5cm

Base: 13cm

Height: 8.5cm

Makes: 1kg

Hard cheese hoop P00654 2kg

Top: 18.2cm

Base: 17

Height : 16 cm

Makes: 2kg

Hard cheese 800g P00742

Top: 12cm

Base: 11 cm

Height : 13 cm

Holds up to 800g

Hard Cheese Hoop P57320

Top: 20cm

Base: 18.5cm

Height: 14cm

Makes: 3kg

Heart Shape Basket F6014001
Dimensions,

Height 4.5cm

Top 11cm (measured from point to point)

base 9cm

HOLDBAC LC LYO 100 DCU is a homofermentative protective culture with very slow acidification. HOLDBAC LC LYO 100 DCU forms lactic acid of the L(+) type and decomposes small quantities of citrate to diacetyl and acetoin. It is very resistant to salt. As proved, this culture inhibits growth and activity of undesired microorganisms in a biological way (depending on strain and species), e.g. leuconostoc, heterofermentative lactobacilli and enterococci.

Composition
Lactobacillus rhamnosus

Material no. 13541063

HOLDBAC® YM-C LYO 500 DCU is a Protective culture with very slow and low acidification forming lactic acid of the L(+) type, acetic acid and propionic acid. Furthermore, small amounts of other acids as well as diacetyle are formed. HOLDBAC® YM-C LYO 500 DCU is added together
with acidifying cultures and can improve the texture
and/or flavour of fermented product. HOLDBAC® YM-C LYO 500 DCU has been shown to maintain product freshness throughout shelf-life and contribute to protect against some off-flavour developement during storage and transportation. As can be proved, HOLDBAC® YM-C LYO 500 DCU inhibits undesired microorganisms in a biological way, e. g. yeasts, moulds and heterofermentative lactobacilli. The efficacy of HOLDBAC® YM-C LYO 500 DCU depends on strain and species of the yeast or mould and is influenced by the extent of contamination.

Composition
Lactobacillus paracasei
Propionibacterium freudenreichii subsp. Shermanii

Material no. 1253184

CHOOZIT® Kefir DT LYO 1000 l Concentrated, freeze-dried culture for direct inoculation of milk. Multi-species culture with kefir grains. Prodcucing kefir of typical taste and creamy homogeneous texture.

Composition
Lactococcus lactis subsp.
Leuconostoc sp.
Streptococcus thermophilus
Lactobacillus sp.
kefir yeast
kefir grains microflora
Microflora not genetically modified.

Material no.1283405

CHOOZIT™ KefirMild 01 LYO 2000 l Concentrated, meso-thermophilic freeze-dried culture of defined strains composition for direct inoculation, for production of milk fermented beverages.
Application:
Dairy fermented beverages:
kefir type, cream, buttermilk.

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. mesenteroides
Streptococcus thermophilus
Lactobacillus acidophilus

Material no. 1283807

** please note item is purchase to order MOQ 20 sachets lead time 6 weeks **

KL 71 LYO 10 D contains yeasts for des-acidification in cheese making and aroma developing.
Rapid neutralisation capability, aroma development,
and enzymatic activity.
KL 71 LYO 10 D is compatible with other desirable
flora during cheese making.

Composition
Kluyveromyces lactis

Material no. 50309

Large Ricotta basket P00696

Diameter top 20.3cm

Base 12cm

Height 11cm

Makes 1.5kg

Container P00699 also available

LB 340 LYO 2 DCU is a blend of defined strains of lactic bacteria. Cultures in the LB 340 LYO 2 DCU are used to
produce a mild fermented milk with little post-acidification during cold storage.

Composition
Lactobacillus delbrueckii subsp. Bulgaricus

Material no. 50559

CHOOZIT LB LYO 10 D is an aroma developing and coloring culture for cheese.

Properties
- Formation of a natural, ivory to orange coloured surface flora.
- Development of characteristic aromas and flavours.
- When LB LYO 10 D is inoculated into milk before renneting, it allows to achieve some degree of pre-ripening.

Composition
Brevibacterium linens

Material no. 50337

LBC 81 LYO 10 D is an aroma developing culture for cheese. LBC 81 LYO 10 D provides a microbial protection of the substrates by rapid implantation (competition
effect), a shorter maturation time, a low lipolytic
activity and enhanced flavour and aroma.
Thanks to aminopeptidase activity, LBC 81 LYO 10
D is interesting in all cheese making technologies,
particularly during secondary proteolysis, for
hydrolysis of bitter peptides.

Composition
Lactobacillus paracasei subsp. Paracasei

Material no. 50353

LH 100 LYO 10 DCU represents a very robust thermophilic culture. Due to its enzymatic characteristics, this culture can especially be applied as a supplement culture for the production of cheese with differientiated flavour and rounded savoury notes

Composition
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus

Material no. 50484

LH 100 LYO 50 DCU represents a very robust
thermophilic culture. Due to its enzymatic
characteristics, this culture can especially be applied
as a supplement culture for the production of cheese
with differientiated flavour and rounded savoury notes

Composition
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus

Material no. 90643

SpiceIT AM is a mixed lipase originating from the epiglottis of freshly slaughtered calves, goats and lambs which catalyzes
the breakdown of fat, resulting in the formation of free fatty acids. Free fatty acids contribute to improved flavor of various cheese types. Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor
characteristic of unpasteurized cheese.

available in a 250g or 1kg tub

CHOOZIT LM 57 LYO 20 DCU contains gas producing mesophilic cultures used in blue cheese production

Composition
Leuconostoc mesenteroïdes subsp. Mesenteroides

Material no. 50468

LR LYO 10 D aroma developing and coloring culture for cheese.
Formation of a natural, orange coloured surface flora.
Composition
Brevibacterium linens
Material no. 50340

CHOOZIT MA 14 LYO 250 DCU Freeze-dried concentrated lactic starter used in Semi-hard cheese such as Emmental, Raclette,Tomme as well as soft and fresh cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Carrier Sucrose, Maltodextrins
Material no. 50416

CHOOZIT MA 14 LYO 50 DCU is a freeze-dried concentrated lactic starter used in Semi-hard cheese such as Emmental, Raclette,Tomme as well as soft and fresh cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Carrier Sucrose, Maltodextrins
Material no. 50411

CHOOZIT MA 16 LYO 250 DCU is a Freeze-dried concentrated lactic starter used in Semi-hard cheese such as Emmental, Raclette,Tomme as well as soft and fresh cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Carrier Sucrose, Maltodextrins
Material no. 50424

CHOOZIT MA 16 LYO 50 DCU is a Freeze-dried concentrated lactic starter used in Semi-hard cheese such as Emmental, Raclette,Tomme as well as soft and fresh cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Material no. 50419

CHOOZIT MA 19 LYO 250 DCU is a Freeze-dried concentrated lactic starter used in Semi-hard cheese such as Emmental, Raclette,Tomme as well as soft and fresh cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Carrier Sucrose, Maltodextrins
Material no. 50429

CHOOZIT MA 19 LYO 50 DCU is a Freeze-dried concentrated lactic starter used in Semi-hard cheese such as Emmental, Raclette,Tomme as well as soft and fresh cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Carrier Sucrose, Maltodextrins
Material no. 50427

MA 4001 LYO 25 DCU a heterofermentative farmhouse culture with a mesophilic predominance. Used in Semi-hard and soft cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus
Material no. 50430

MA 4002 LYO 25 DCU is a heterofermentative farmhouse culture with a mesophilic predominance. Used in Semi-hard and soft cheese production.
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus
Carrier: Sucrose Maltodextrins
Material no. 50433

Top: 7.2cm

Base: 5.8cm

Height: 5.4 cm

Holds: 150g

Matt Black 2 layers Micro perforated Polypropylene 240mm x240mm 500 sheets per pack

Silver foil fully Laminated Perforated Matt Finish 210mm x 210mm 500 sheets per pack

Silver foil fully Laminated Perforated Matt Finish 240mm x 240mm 500 sheets per pack

Silver foil fully Laminated Perforated Matt Finish 480mm x 480mm 500 sheets per pack

Maturing Racks Electropolished Stainless Steel T316. Long leg 130mm height surface area 620mm x 500mm

110 MM Clearance when stacked

Ideal for draining and maturation, interlocking to maximise storage space. Easy to clean and hygienic.

Australian Made

Maturing Racks Electropolished Stainless Steel T316. Short leg 90mm height surface area 620mm x 500mm.

70 MM Clearance when stacked

Ideal for draining and maturation, interlocking to maximise storage space. Easy to clean and hygienic.

Australian Made

CHOOZIT MD 88 LYO 50 DCU is used for
additional aroma development, flavouring with diacetyl
production.

Composition
Lactococcus lactis subsp. lactis biovar. Diacetylactis

Material no. 50474

MICROLANT® Classic 750 NB is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetablesubstrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product.

MICROLANT® Classic 750 NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat andingredient cheeses. However, due to high unspecific proteolytic activity, the use of this product is ideally suited for producing young cheeses and is not recommended for cheese makers looking for high yield or for mature cheeses withoutbitterness.

Milk Stirrer. 90cm Stainless steel handle suitable for manually stirring milk in deep vats.
Comes with replaceable plastic stirrer disc 19cm diameter.

Replacement discs available for $21.00

Stainless Steel Mini measuring spoons set of 5

TAD- 1/4 tsp
DASH- 1/8 tsp
PINCH- 1/16 tsp
SMIDGEN 1/32 tsp
DROP- 1/64 tsp

CHOOZIT MM 100 LYO 125 DCU contains aromatic acidifying mesophilic cultures. MM100 is a verstaile starter used to make a wide veriaety of cheese including soft cheese, Brie, blue, Cultured cream, butter and quark types.

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. Diacetylactis
Carrier: Sucrose Maltodextrins

Material no. 50437

CHOOZIT MM 100 LYO 250 DCU contains aromatic acidifying mesophilic cultures. MM100 is a verstaile starter used to make a wide veriaety of cheese including soft cheese, Brie, blue, Cultured cream, butter and quark types.

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. Diacetylactis
Carrier: Sucrose Maltodextrins

Material no. 50437

CHOOZIT MM 100 LYO 50 DCU contains aromatic acidifying mesophilic cultures. MM100 is a verstaile starter used to make a wide veriaety of cheese including soft cheese, Brie, blue, Cultured cream, butter and quark types.

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. Diacetylactis
Carrier: Sucrose Maltodextrins

Material no. 50435

CHOOZIT MM 101 LYO 250 DCU contains aromatic acidifying mesophilic cultures. MM100 is a verstaile starter used to make a wide veriaety of cheese including soft cheese, Brie, blue, Cultured cream, butter and quark types.

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. Diacetylactis
Carrier: Sucrose Maltodextrins

Material no. 50462

CHOOZIT MM 101 LYO 50 DCU contains aromatic acidifying mesophilic cultures. MM100 is a verstaile starter used to make a wide veriaety of cheese including soft cheese, Brie, blue, Cultured cream, butter and quark types.

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. Diacetylactis
Carrier: Sucrose Maltodextrins

Material no. 50460

Large Mozzarella Provolone Basket P00641

Dimensions

Height 28cm

Diameter 9.6cm

Holds up to 2000g

Medium Mozzarella Provolone Basket P39340

Dimensions: Height 26cm

Diameter 7.7cm

Makes 1.2kg

Mozzarella Provolone Basket P39330

Dimensions

Height 18cm

Diameter 5.5cm

Holds up to 300g

MVS LYO 10 D is an aroma developing culture for cheese.
- Stimulation of lactic cultures.
- Enhancement of cheese texture and aroma.
- Rapid, selective implantation can inhibit potentiallycontaminating micro-organisms.

Composition
Staphylococcus xylosus II

Material no. 50367

MVA LYO 10 D is an aroma developing culture for cheese.
- Stimulation of lactic cultures.
- Enhancement of cheese texture and aroma.
- Rapid, selective implantation can inhibit potentiallycontaminating micro-organisms.

Composition
Staphylococcus carnosus

Material no. 50369

CHOOZIT MY 800 LYO 25 DCU is a Freeze-dried concentrated lactic starter used in reblochon and selected specialty cheese

Compostion
Lactococcus delbrueckii subsp. lactis
Lactococcus delbrueckii subsp. bulgaricus
Streptococcus thermophilus
Carrier: Sucrose Maltodextrins

Material no. 50574

Natamax SF 500g Natural Antimicrobial
Natamax SF is a natural antimycotic based on natamycin produced by fermentation using a strain of 'Streptomyces natalensis. Natamax SF is used to control yeats and moulds in a variety of foods.
Composition
Natamycin (E235) min.95% on dry weight basis
Material no. 1202144

PA LYO 10D is a very fast growing mould culture
with medium proteolytic and lipolytic activity. Cheeses produced with PA LYO 10D have a grey to green marbled interior. Characteristic properties are very mild, little piquant aroma, slightly tough consistency, very little loose moisture and long shelf life

Composition
Penicillium roqueforti

Material no. 13934073

PC 12 LYO 50 D Maturation/ripening culture made of Penicillium Candidum spores from strain which are specifically selected and drawn up to ensure ageing without flavour and aspect defects for soft body cheese, surface mould. Specifically adapted to soluble products with 70 to 90 days shelf life.

Composition
Penicillium Candidum

Material no. 61993

PC HP 6 LYO 10 D is a maturation/ripening culture made of Penicillium Candidum.

Properties
- Medium height and density,
- Rapid growth,
- Proteolysis strong enough to allow a development on strong substrates.
- Intermediate lipolysis.
- PC HP 6 LYO 10 D provides a whiteness
appearance and stability beneath the wrapper, speed of moulds growth and ageing stability.
- PC HP 6 LYO 10 D gives enzymatic activity, aroma
development and inhibition of contaminants.

Material no. 50151

PC NEIGE LYO 10 D is Maturation/ripening culture made of Penicillium Candidum.

Properties
- Medium Height and important denisty
- Rapid Growth
- Quite proteolytic and medium lipolysis
- PC Neige LYO can be used in all types of substrates
- provides a whiteness appearance and stabitility beneath the wrapper, speed of of mould growth and ageing stability, enzymatic activity, aroma development and inhibition of contaminants

Composition
Penicillium Candidum

Material no. 50160

PC SAM 3 LYO 10 D is a Maturation/ripening culture made of Penicillium Candidum spores
- Anti Mucor strain
- Medium Height & Density
- very rapid growth
- Proteolysis and Lipilysis adpated to rapid growth
PC SAM3 provides a whiteness appearance and stability beneath the wrapper, speed of moulds growth and ageing stability, enzymatic activity, aroma development and inhibition of contaminants.

Material no 50171

PC VB LYO 10 D is a Maturation/ripening culture made of Penicillium Candidum.
Properties
- Medium Height and denisty
- Rapid Growth
- strong proteolysis, low lipolysis and low aminopeptidasic activity

Composition
Penicillium Candidum

Material no. 50173

Pecorino Basket X large P57340

Height 20cm

Diameter Top 37.5cm

Base 35cm

Holds up to 15kg

Pecorino Basket Large P57330

Height 16cm

Diameter Top 28cm

Base 26cm

Makes 6kg

Buffer solution 4.01 for calibration of pH meter 250ml bottle

Buffer solution 7.00 for calibration of pH meter 250ml bottle

pH Meter Testo 206
Features of this pH Meter includes:
2 year warranty, comes with replaceable storage gel cap, temperature compensation when reading pH, has waterproofing and damage protection cover, easy one hand operation.
Replacement parts also available.

Used to test the acidity of milk throughout the cheesemaking process

pH Test Paper Roll – pH 3.5 – 6.8. 5m roll

pH test strips pack of 100 pH 4.0 – 7.0

PLA LYO 10 D is an aroma developing culture for cheese.
PLA LYO 10D is a blend for cheese with mixed surface flora made up of 'morge' bacteria in high concentration coupled with an "activator mould' effective at the start of the maturationprocess.

Compostion
Brevibacterium linens
Arthrobacter nicotianae
Debarymyces hansenii
Geotrichum candidum

Material no. 50363

Blue Mould in liquid suspension form
PRB 18 5 D exhibit a blue-green colour
primarily for softer/shorter matured blue cheese (eg blue brie)

Composition
Penicillium Roqueforti

Material no. 50140

PRB 6 HYP 5 D Blue Mould in liquid suspension form
PRB 6 HYP 5D exhibits a blue-green colouur
primarily for harder/longer ripened blue cheese

Composition
Penicillium Roqueforti

Material no. 50143

P. roqueforti PV LYO 10 D is a very feast growing blue mould culture with strong proteolytic and lypolytic activity and strong tolerance to salts. Cheese produced with P. roqueforti PV LYO 10 D have an intensive dark blue-green marbled interior.

Composition
Penicillium Roqueforti

Material no. 13930073

Pyramid Cheese Basket Large F0359400

Typically used for Valençay style cheese

Dimensions,

Height 13cm

Diameter Top 10cm

Base 5cm

Holds up to 400g

Pyramid Cheese Basket F3343000

Typically used for Valençay style cheese

Dimensions

Height 8cm

Diameter top 8.5cm

Base 5.7cm.

holds up to 200g

CHOOZIT RA 21 LYO 125 DCU is a freeze-dried concentrated lactic starter used in Cheddar and Semi-hard cheeses. Fast acidification and High phage resistance

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Streptoccoccus salivarius subsp.thermophilus

Material no. 50378

CHOOZIT RA 22 LYO 125 DCU is a freeze-dried concentrated lactic starter used in Cheddar and Semi-hard cheeses. Fast acidification and High phage resistance.

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Streptoccoccus salivarius subsp.thermophilus

Material no. 50380

Rectangular Cheese Basket P00645

Top: 20 x 13cm

Base: 18 x 9.5cm

Height: 11 cm

Holds up to 1.5kg

Rectangular pasta filata mould P00691

Dimensions

8cm x 8cm

Height: 22cm

Holds up to 1.4kg

CHY-MAX® Plus 200 IMCU is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.
awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme
which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant
influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4)

GMO: Non-GMO

Danisco Marschall M-50 Rennet Tablets

Each Microbial Rennet tablet will coagulate 50 litres of milk

available in a blister pack of 10 tablets or a box of 100 tablets

no need for refrigerated storage - Store in a cool dry place

CHOOZIT® RM 32 LYO 50 DCU is a freeze-dried concentrated lactic starter used in Cheddar and semi-hard cheese production

Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis
Streptoccoccus salivarius subsp.thermophilus

Material no. 50390

** please note this item is Purchase to order MOQ 50 sachets lead time 6 weeks **

Room Temp - Large Desktop Temperature & Humidity display

Min / Max Memory

Measuring range: 0°C up to +50°C, and from 20% up to 99% humidity.

79mm (W) x 66mm(H) display

Shiny Black 2 layers Micro perforated Polypropylene 240mm x240mm 500 sheets per pack

Silver foil Fully laminated material unperforated 230mm x 230mm 500 sheets per pack

Silver foil Fully laminated material unperforated 460mm x 460mm 500 sheets per pack

Silver foil fully laminated Micro perforated Shiny Finish 210mm x 210mm 500 sheets per pack

Silver foil fully laminated Micro perforated Shiny Finish 240mm x 240mm 500 sheets per pack

Silver foil fully laminated Micro perforated Shiny Finish 320mm x 320mm 500 sheets per pack

Ricotta Basket with handles P00664

Height: 7cm

diameter top: 9.5cm

base: 7.5cm

Holds up to 300g

container and lid also available

Soft cheese 250g P45330

Top : 9cm

Base : 8cm

Height : 5cm

Makes: 250g

Soft Cheese Camembert Basket P27321

Dimensions

Top : 11.3cm

Base : 10.4cm

Height : 8cm

Holds up to 500g

Top: 5cm

Base: 5cm

Height: 5cm

Makes: 60/80g

Soft Curd Thimble P00719

Top : 5cm

Base : 4cm

Height :5cm

holds up to 70g

Soft Curd thimble P00752

Top: 5cm

Base: 4.5cm

Height: 5cm

Holds:60g-80g

Soft Fetta Basket P00632

Dimensions

Height: 7cm

Length: 10.3cm

Width: 9.5cm

Holds up to 400g

SR 3 LYO 10 D Aroma developing and colouring culture for cheese. SR 3 LYO 10 D produces an orange pigmentation and characteristic aromas from sulphur-containing amino acids. when SR 3 LYO 10 D is inoculated into milk before renneting, it allows to achieve some degree of pre-ripening.

Compostion
Brevibacterium aurantiacum

Material no. 50350

St. Maure Mould F0435700
Dimensions,

Height 27cm

Diameter Top 7cm

Base 5cm

Holds up to 400g

STAM 3 LYO 50 DCU is a blend of concentrated Streptococcus salivarius subsp. Thermophilus especially developed for soft cheese production.

Compostion
Streptococcus thermophilus
Carrier: Sucrose Maltodextrins

Material no 76197

STAM 7 LYO 50 DCU is a blend of concentrated Streptococcus salivarius subsp. Thermophilus especially developed for soft cheese production.

Compostion
Streptococcus thermophilus
Carrier: Sucrose Maltodextrins

Material no 76197

Sterile storage jar 70ml

Ideal for placing starters and mould powder into once sachet is opened

Sterile Syringes used to accurately measure small quantities of liquid ingredients.

available in 3m, 5ml & 10ml

Used to accurately measure small quantities of liquid ingredients. Pack of 4

CHOOZIT TA 52 LYO 50 DCU is freeze-dried concentrated lactic starter containing slow thermophilic strains for the production of semi-hard and soft cheese production

Composition
Streptococcus thermophilus
Carrier: Sucrose Maltodextrins

Material no 50499

CHOOZIT TA 61 LYO 125 DCU is a Freeze-dried concentrated lactic starter conatining Quick thermophilic strains ideal for italian style or "cooked cheese".

Composition
Streptococcus thermophilus
Carrier: Sucrose Maltodextrins

Material no 50515

Taleggio Mould P43310

19cm x 19cm

Height 15cm

Makes 2.2kg

Taleggio matting piece 47 cm x 68cm.
Can be cut on request to fit draining trays

Dial style probe thermometer

Comes with a hook for easy 'hands-free' action.

temperature range range 0 to +150C

Noronix Stainless steel IP65 digital probe thermometer.

Range -50 to 200 degrees probe length 12cm includes data hold function.

** please note, due the need for calibration this item is PTO **

Digital Stainless Steel Probe thermometer

Ideal for cheesemaking.

Comes with a hook for easy 'hands-free' action.

Ip65, temperature range range -50 to +300C

CHOOZIT TM 81 LYO 125 DCU is a highly concetrated blend of sinlge strain acidifying thermophilic cultures used in mozzarella and pizza cheese production.

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp.bulgaricus

Material no 50539

CHOOZIT TM 82 LYO 125 DCU is a highly concetrated blend of sinlge strain acidifying thermophilic cultures used in mozzarella and pizza cheese production.

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp.bulgaricus
Carrier: Sucrose Maltodextrins

Material no 50543

Triplex Wraps 3 layers suitable for Goats or humid cheeses 240mm x 240mm 500 sheets per pack

Trolley to suit maturing racks.
Stainless Steel, Height 200mm

trolley purchase does not include racks

** please note this item is purchase to order **

Australian Made

DANISCO® VEGE 011 LYO 100 DCU is a blend of dairy-free, freeze-dried lactic acid bacteria direct vat inoculation and fermentation of plant-based
food and beverages. Specifically oat and vegetable based production. Containing a combination of Lactobacilli cultures only, allowing a deep fermentation in a variety of fermented fruit & veg.

Lactobacillus plantarum
Lactobacillus acidophilus (NCFM®)
Lactobacillus paracasei

Material no 91011

**please note this item is PTO order MOQ 25 sachets lead time approximately 6 weeks**

DANISCO® VEGE 047 LYO 200 DCU is a blend of defined strains of lactic acid bacteria for direct vat inoculation and fermentation of plant-based food and beverages.

Offering medium-high texture and mild taste.

Composition
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Bifidobacterium lactis (HN019™)
Lactobacillus acidophilus (NCFM®)

Material no 91047

DANISCO VEGE 053 LYO 200 DCU is a blend of dairy-free, freeze-dried lactic acid bacteria direct vat inoculation and fermentation of plant-based
food and beverages. Ensures medium texture with fresh taste together with probiotic strains. This culture performs very well in a
full range of plant-based products

Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. lactis
Bifidobacterium lactis (HN019™)
Lactobacillus acidophilus (NCFM®)

Material no 91053

**please note this item is PTO order MOQ 25 sachets lead time approximately 6 weeks**

DANISCO® VEGE 061 LYO 200 DCU A blend of defined strains of lactic acid bacteria for
direct vat inoculation and fermentation of plant-based food and beverages.
Offering high texture with mild taste together with probiotic strains

Composition
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Bifidobacterium lactis (HN019™)
Lactobacillus acidophilus (NCFM®)

Material no 91047
*Please note this item is PTO MOQ 20 sachets*

Opaque 2 layers Micro perforated 220mm x 220mm 1000 sheets per pack

Opaque 2 layers Micro perforated 440mm x 440mm 500 sheets per pack

White 2 layers Micro perforated Polypropylene 210mmx 210mm 500 sheets per pack

White 2 layers Micro perforated Polypropylene 240mm x 240mm 500 sheets per pack

White 2 layers Micro perforated Polypropylene 420mm x 420mm 500 sheets per pack

White 2 layers Micro perforated Polypropylene 600mm x 600mm 500 sheets per pack

YO-MIX 205 LYO 250 DCU provides thick texture and clean yoghurt taste. YO-MIX 205 gives quick acidification to ph 4.80 -4.70 and then a slow acidification to reach lower pH. This characterisitc allows perfect pH control during processing time and shelf life.

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Carrier: Sucrose Maltodextrins

Material no 50583

YO-MIX® 207 LYO 250 DCU provides thick texture and clean yoghurt taste. Provides quick acidification to ph 4.80 -4.70 and then a slow acidification to reach lower pH. This characteristic allows perfect pH control during processing time and shelf life.

Composition
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Carrier: Sucrose Maltodextrins

Material no 50586

YO-MIX 300 LYO 100 DCU offers Mild flavour and Medium thickness. YO-MIX 300  gives quick acidifcation to ph 4.60 -4.50 and then a slow acidification to reach lower pH. This characterisitc allows perfect pH control for a contstant optimised quality product.

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Carrier Sucrose, Maltodextrins

Material no 50579

YO-MIX 495 LYO 250 DCU offers an extra mild flavour and high thickness. YO-MIX 495 gives quick acidification to pH 4.70 -4.60 and then a slow acidification to reach lower pH. This characteristic allows an exceptional pH stabilisation during the end of fermentation time and shelf life.

Composition
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus

Material no 50589

YO-MIX 505 LYO 200 DCU is Designed to provide a fast acidification to low pH, and to enhance the development of a traditional flavor profile in dairy products. Provides fast acidifcation to ph 4.60 and then a slow acidification to reach lower pH. YO-MIX 505 is designed specially for yoghurts and fermented milk, particularly adapted to drinking yoghurts

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Carrier Sucrose, Maltodextrins

Material no 80640

YO-MIX 511 LYO 100 DCU is Designed to provide a fast acidification to low pH, and to enhance the development of a traditional flavor profile in dairy products. Provides fast acidification to pH 4.60 and then a slow acidification to reach lower pH. YO-MIX 511 is designed specially for yoghurts and fermented milk, particularly adapted to drinking yoghurts

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Carrier Sucrose, Maltodextrins

Material no 57869

YO-MIX 601 represents a fast and strongly acidifying tradional yoghurt culture. This culture forms lactic acid of the L(+) and D(-), a large amount of polysaccharides as well as a medium to strong yoghurt aroma. YO-MIX 601 gives a very creamy, full-bodied yoghurt with high viscosity.

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus

Material no 13650064

YO-MIX 726 is a blend of selected strains of multiple species for direct vat inoculation of manafacturing milk. These strains have been carefully chosen and combined to give a very quick acidifcation, high thick ness and very mild finish.

Compostion
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Bifidobacterium lactis
Lactobacillus acidophilus

Material no 90570

YO-MIX 883 is a blend of selected strains of multiple species for direct vat inoculation of manafacturing milk. These strains have been carefully chosen and combined to give a very quick acidification and to provide a creamy product.

Composition
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Carrier Sucrose, Maltodextrins

Material no 90447

** please note item is purchase to order MOQ 50 sachets lead time 6 weeks **