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ABL LYO 10 D
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
Ingredients, Mould Spores
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ALP D LYO 100 DCU
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.
**please note item is PTO, MOQ 20 sachets, lead time approximately 5 weeks**
Ingredients, Starters
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ALP LYO 100 DCU
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.
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
Annatto Cheese Colour, Ingredients
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Aqium Antibacterial Hand Gel 375 mL
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
Cheesemaking Accessories, Equipment and Accessories
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ARN LYO 10 D
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
100 % Active vegetal charcoal powder
-Labelling : vegetal colouring, or colouring E153
Ash can be used in organic production for Morbier or goat cheeses
Ash, Ingredients
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Ash 50g
ASH 50g
Fine black activated Charcoal. Can be diluted in water or mixed with dry salt
Colouring E153
Ash, Ingredients
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Black Butter Wrap 230mm x 230mm
Black foil Fully laminated material unperforated 230mm x 230mm 500 sheets per pack
Wraps Cheese & Butter
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Black Butter Wrap 460mm x 460mm
Black foil Fully laminated material unperforated 460mm x 460mm 500 sheets per pack
Wraps Cheese & Butter
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Block Mould 6x5
- BlockForm PF3531001
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.
Equipment and Accessories
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Brie hoop P55330
Brie Hoop P55330
Top : 20cm
Base : 19cm
Height : 9.7cm
Makes: 2 kg
Cheese Baskets and Hoops
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Calcium Chloride 50% Solution
Calcium Chloride 50% Solution
Used to standardise calcium content in milk
Calcium and Rennet
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Calf Rennet NATUREN STD PLUS 290
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).
Calcium and Rennet
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Camembert hoop F3658000 (Without base)
Camembert hoop F3658000 (Without base)
Diameter: 10cm
Height: 10cm
Holds: up to 400g
Cheese Baskets and Hoops
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Camembert hoop P00627
P00627 Camemebert hoop. P00627
Dimensions,
Height 9.5cm
Diameter 10cm
holds up to 400g
Cheese Baskets and Hoops
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Caprino Mould P00640
Caprino Mould P00640
Height 14.5cm
Diameter Top 7cm
Base 5.8cm
Holds up to 400g
Cheese Baskets and Hoops
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CB2 LYO 5D
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
Ingredients, Mould Spores
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Check Print Microperforated Polypropylene 240mm x 240mm
Blue & White Check print 2 layers Micro perforated Polypropylene 240mm x 240mm 500 sheets per pack
Wraps Cheese & Butter
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Cheese Basket GL1251 with Follower
Hard cheese basket with follower 2kg
Diameter 165mm,
Height: 135mm
Cheese Baskets and Hoops
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Cheese Basket P00741
A great versatile basket P00741
Suitable for any fresh and mould ripened cheese
Height 8cm
Diameter Top 10.5cm
Base 10cm
Holds 400g
Cheese Baskets and Hoops
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Cheese Cloth Cotton 100m
Cheese cloth Cotton 100m in length 1.39m wide
Matting & Cheese Cloth
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Cheese Cutter Commander Pro
Commander Pro Cheese Cutter is a compact cutter well suited for soft to semi-hard cheeses.
Cutting Surface area 29cm x 30cm
Includes 6 cutting wires and set of 4 suction cups for securing to countertop.
replacement wires and springs also available
Equipment and Accessories
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Cheese Cutter Wires - to suit Commander Pro
Replacement cheese cutter wires to suit Commander Pro cheese cutter.
Medium fine granules and average particle size of approximately 0.45mm
For purchase per kg or in bulk 25kg bags
100% Australian
Equipment and Accessories
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Cheese Trier
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
Equipment and Accessories
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Cheese Wax Paramelt Paradip
Paramelt Paradip Cheese Wax
Colours Available Black, Red, Natural, Yellow, Blue
For purchase per kg or in full boxes
Approximate weight of box 26kg
Cheese Wax
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Chlorine test paper 0-200ppm
Chlorine Test Paper 0-200 ppm. 5m roll.
Cheesemaking Accessories, Equipment and Accessories
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CHY-MAX Extra NB 20L
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 **
Calcium and Rennet
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Clear Wrap 210mm x 210mm
Clear single layer porosity treated 210mm x 210mm 500 sheets per pack
Wraps Cheese & Butter
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Clear Wrap 240mm x 240mm
Clear single layer porosity treated 240mm x 240mm 500 sheets per pack
Wraps Cheese & Butter
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Coarse mesh P00729
Plastic coarse weave cheese-mat for hard and semi-hard cheeses
measures 1m wide
available by the metre or in a full 50m roll
Matting & Cheese Cloth
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Container & Lid for small Ricotta basket
Container & Lid to suit Ricotta basket P00664
Cheese Baskets and Hoops
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Container for Large Ricotta Basket P00699
P00699 container to suit large ricotta basket P00696
Cheese Baskets and Hoops
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Crottin hoop F03933001
- BaskF03933001
Crottin hoop F03933001
Top: 8cm
Base: 7cm
Height: 7cm
Holds: 200g
Cheese Baskets and Hoops
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DH LYO 10 D
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
Ingredients, Yeasts
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Disposable Cheese Cloth 1000m roll
Disposable cheese cloth 1000m roll 1372mm wide
Matting & Cheese Cloth
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Disposable Cheese Cloth 356mm x 1016mm
Disposable Blue Cheese Cloth box 356mm x 1016mm 1000 pieces
Pieces also sold individually.
Matting & Cheese Cloth, Wholesaler Items
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Disposable Cheese Cloth 762mm x 850mm
Disposable Cheese Cloth box 762mm x 850mm. 500 pieces
Pieces also sold individually.
Matting & Cheese Cloth, Wholesaler Items
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Disposable Cheese Cloth P/Metre 1372mm wide
Disposable cheese cloth 1m x 1372mm wide
Matting & Cheese Cloth
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Distributor Block Mould Tray Combination set
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
Cheesemaking Accessories
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Distributor to suit block mould
Distubutor designed to evenly distribute curd into block mould.
6x5 configuration
Length 60cm, width 51cm, wall height 6cm, hole diameter 6.7cm
Equipment and Accessories
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Draining Tray Large
Draining Tray Large
Length 70cm, Width 52cm
ideal for storing and draining multiple cheeses
Equipment and Accessories
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Draining Tray Small
Draining Tray Small
Length 58cm, Width 48cm
Perfectly fits 6x5 blockmoulds or can be used to store and drain multiple cheeses
Australian Made
Equipment and Accessories
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Electrode for Testo 206 pH Meter
Replacement Electrode for Testo 206 pH meter
pH Testing & Temp Control
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Eyes 2 LYO 2 D
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).
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
Adjuncts, Aroma Cultures, Ingredients
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FR 13 LYO 10 D
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.**
Aroma Cultures, Dairy Free, Ingredients
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FT 001 LYO 100 DCU
CHOOZIT® FT 001 LYO 100 DCU is a Mix mesophilic / thermophilic starter, particularly adapted for Feta Cheese types productions.
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
Ingredients, Lipase
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Fungal Lipase 40g
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
Ingredients, Lipase
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gel cap for Testo 206 pH Meter
Replacement gel cap for Testo 206 pH meter
pH Testing & Temp Control
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GEO 13 LYO 10 D
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
Ingredients, Mould Spores
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GEO 13 LYO 2 D
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
Ingredients, Mould Spores
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GEO 15 LYO 2 D
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
Ingredients, Mould Spores
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GEO 17 LYO 10 D
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
Ingredients, Mould Spores
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Gold Butter Wrap 230mm x 230mm
Gold foil Fully laminated material unperforated 230mm x 230mm 500 sheets per pack
Wraps Cheese & Butter
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Gold Perforated Foil 210mm x 210mm
Gold foil fully laminated perforated Matt Finish 210mm x 210mm 500 sheets per pack
Wraps Cheese & Butter
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Gold Perforated Foil 240mm x 240mm
Gold foil fully laminated perforated Matt Finish 240mm x 240mm 200 sheets per pack
Wraps Cheese & Butter
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Gouda Mould Large 1kg
Gouda Mould with Piston 1kg
Dimensions
Height 8.5cm
Diameter 14.8cm
Cheese Baskets and Hoops
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Gouda Mould Mini 250g
Mini Gouda Mould With Piston F0361700
Top : 10cm
Base : 6.5cm
Height : 6.8 cm
Makes : 250g
Cheese Baskets and Hoops
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GRINDSTED F 200-T 25kg
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
Ingredients, Stabilisers
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Hair nets disposable 100 pack
Disposable hair nets pack of 100
Assorted bundle includes red, green, yellow, white and blue
Equipment and Accessories
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Hard cheese hoop 1kg P00653
Hard cheese hoop 1kg P00653
Top: 14.5cm
Base: 13cm
Height: 8.5cm
Makes: 1kg
Cheese Baskets and Hoops
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Hard cheese hoop 2kg P00654
Hard cheese hoop P00654 2kg
Top: 18.2cm
Base: 17
Height : 16 cm
Makes: 2kg
Cheese Baskets and Hoops
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Hard cheese hoop 800g P00742
Hard cheese 800g P00742
Top: 12cm
Base: 11 cm
Height : 13 cm
Holds up to 800g
Cheese Baskets and Hoops, Specials
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Hard Cheese Hoop P57320
Hard Cheese Hoop P57320
Top: 20cm
Base: 18.5cm
Height: 14cm
Makes: 3kg
Cheese Baskets and Hoops
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Heart Shape Basket
Heart Shape Basket F6014001
Dimensions,
Height 4.5cm
Top 11cm (measured from point to point)
base 9cm
Cheese Baskets and Hoops
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HOLDBAC LC LYO 100 DCU
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
Dairy Free, Ingredients, Protective Cultures
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HOLDBAC YM-C LYO 500 DCU
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.
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.
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.
** please note item is purchase to order MOQ 20 sachets lead time 6 weeks **
Ingredients, Yoghurt & Kefir
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KL 71 LYO 10 D
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
Ingredients, Yeasts
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Large Ricotta Basket P00696
Large Ricotta basket P00696
Diameter top 20.3cm
Base 12cm
Height 11cm
Makes 1.5kg
Container P00699 also available
Cheese Baskets and Hoops
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LB 340 LYO 2 DCU
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.
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
Aroma Cultures, Ingredients
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LBC 81 LYO 10 D
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.
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
Adjuncts, Ingredients
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LH 100 LYO 50 DCU
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
Adjuncts, Ingredients
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Lipase SPICE IT AM
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
Ingredients, Lipase
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LM 57 LYO 20 DCU
CHOOZIT LM 57 LYO 20 DCU contains gas producing mesophilic cultures used in blue cheese production
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
Aroma Cultures, Dairy Free, Ingredients
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MA 14 LYO 250 DCU
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
Ingredients, Starters
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MA 14 LYO 50 DCU
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
Ingredients, Starters
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MA 16 LYO 250 DCU
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
Ingredients, Starters
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MA 16 LYO 50 DCU
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
Ingredients, Starters
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MA 19 LYO 250 DCU
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
Ingredients, Starters
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MA 19 LYO 50 DCU
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
Ingredients, Starters
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MA 4001 LYO 25 DCU
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
Ingredients, Starters
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MA 4002 LYO 25 DCU
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
Ingredients, Starters
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Maltese Basket P00709
Top: 7.2cm
Base: 5.8cm
Height: 5.4 cm
Holds: 150g
Cheese Baskets and Hoops
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Matt Black Microperforated Polypropylene 240mm x 240mm
Matt Black 2 layers Micro perforated Polypropylene 240mm x240mm 500 sheets per pack
Wraps Cheese & Butter
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Matt Silver Perforated Foil 210mm x 210mm
Silver foil fully Laminated Perforated Matt Finish 210mm x 210mm 500 sheets per pack
Wraps Cheese & Butter
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Matt Silver Perforated Foil 240mm x 240mm
Silver foil fully Laminated Perforated Matt Finish 240mm x 240mm 500 sheets per pack
Wraps Cheese & Butter
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Matt Silver Perforated Foil 480mm x 480mm
Silver foil fully Laminated Perforated Matt Finish 480mm x 480mm 500 sheets per pack
Wraps Cheese & Butter
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Maturing Container 3.5l
- maturing container 3.5L
Maturing Container (Decor)
For keeping mould-ripened cheeses (camembert, blue, washed rind etc) at high humidity during maturation. Comes with plastic draining rack.
28 × 21 × 9 cm
Cheesemaking Accessories
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Maturing Racks Stainless Steel long leg
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
Cheesemaking Accessories, Racking
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Maturing Racks Stainless Steel short leg
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
Racking
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MD88 LYO 50 DCU
CHOOZIT MD 88 LYO 50 DCU is used for
additional aroma development, flavouring with diacetyl
production.
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.
Calcium and Rennet
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Milk Stirrer
Milk Stirrer. 90cm Stainless steel handle suitable for manually stirring milk in deep vats.
Comes with replaceable plastic stirrer disc 19cm diameter.
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.
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.
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.
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.
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.
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
Aroma Cultures, Dairy Free, Ingredients
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MVS LYO 10 D
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
Aroma Cultures, Ingredients
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MY800 LYO 25 DCU
CHOOZIT MY 800 LYO 25 DCU is a Freeze-dried concentrated lactic starter used in reblochon and selected specialty cheese
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
Ingredients, Protective Cultures
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PA LYO 10D
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
Ingredients, Mould Spores
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PC 12 LYO 50D
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
Ingredients, Mould Spores
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PC HP6 LYO 10 D
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
Dairy Free, Ingredients, Mould Spores
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PC Neige LYO 10D
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
Ingredients, Mould Spores
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PC SAM3 LYO 10D
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
Ingredients, Mould Spores
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PC VB LYO 10 D
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
Ingredients, Mould Spores
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Pecorino Basket 15kg P57340
Pecorino Basket X large P57340
Height 20cm
Diameter Top 37.5cm
Base 35cm
Holds up to 15kg
Cheese Baskets and Hoops
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Pecorino Basket 6kg P57330
Pecorino Basket Large P57330
Height 16cm
Diameter Top 28cm
Base 26cm
Makes 6kg
Cheese Baskets and Hoops
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pH Buffer Solution 4.01
Buffer solution 4.01 for calibration of pH meter 250ml bottle
pH Testing & Temp Control
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pH Buffer Solution 7.00
Buffer solution 7.00 for calibration of pH meter 250ml bottle
pH Testing & Temp Control
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pH Meter Testo 206
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.
pH Testing & Temp Control
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pH Test Paper Roll 3.5 – 6.8
Used to test the acidity of milk throughout the cheesemaking process
pH Test Paper Roll – pH 3.5 – 6.8. 5m roll
pH Testing & Temp Control
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pH test strips – pH 4.0 – 7.0
- pH test strips
Used to test the acidity of milk throughout the cheesemaking process
Ranging from 4.0 - 7.0 allows for precise measurements
pH Testing & Temp Control
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PLA LYO 10D
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.
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
Ingredients, Mould Spores
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PRB 6 HYP 5 D
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
Dairy Free, Ingredients, Mould Spores
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Probat 222 100 DCU
Probat 222 LYO 100 DCU is a fast acidifying mesophilic starter used in a wide variety of cheese, fresh cheese, fermented milk, sour cream and butter. Due to its fast citrate fermentation, the culture forms a medium aroma and and very fast CO2
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
Ingredients, Mould Spores
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Pyramid Cheese Basket Large
Pyramid Cheese Basket Large F0359400
Typically used for Valençay style cheese
Dimensions,
Height 13cm
Diameter Top 10cm
Base 5cm
Holds up to 400g
Cheese Baskets and Hoops
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Pyramid Cheese Basket Small
Pyramid Cheese Basket F3343000
Typically used for Valençay style cheese
Dimensions
Height 8cm
Diameter top 8.5cm
Base 5.7cm.
holds up to 200g
Cheese Baskets and Hoops
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RA21 LYO 125 DCU
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
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.
CHY-MAX® Plus200 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
Calcium and Rennet
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Rennet Tablets
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
Calcium and Rennet
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RM32 LYO 50 DCU
CHOOZIT® RM 32 LYO 50 DCU is a freeze-dried concentrated lactic starter used in Cheddar and semi-hard cheese production
** please note this item is Purchase to order MOQ 50 sachets lead time 6 weeks **
Ingredients, Starters
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Room-Temp & Humidity Display
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.
Cheesemaking Accessories, Equipment and Accessories, pH Testing & Temp Control
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Shiny Black Microperforated Polypropylene 240mm x 240mm
Shiny Black 2 layers Micro perforated Polypropylene 240mm x240mm 500 sheets per pack
Wraps Cheese & Butter
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Silver Butter Wrap 230mm x 230mm
Silver foil Fully laminated material unperforated 230mm x 230mm 500 sheets per pack
Wraps Cheese & Butter
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Silver Butter Wrap 460mm x 460mm
Silver foil Fully laminated material unperforated 460mm x 460mm 500 sheets per pack
Wraps Cheese & Butter
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Silver Microperforated Foil 210mm x 210mm
Silver foil fully laminated Micro perforated Shiny Finish 210mm x 210mm 500 sheets per pack
Wraps Cheese & Butter
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Silver Microperforated Foil 240mm x 240mm
Silver foil fully laminated Micro perforated Shiny Finish 240mm x 240mm 500 sheets per pack
Wraps Cheese & Butter
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Silver Microperforated Foil 320mm x 320mm
Silver foil fully laminated Micro perforated Shiny Finish 320mm x 320mm 500 sheets per pack
Wraps Cheese & Butter
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Small Ricotta Basket with handles P00664
Ricotta Basket with handles P00664
Height: 7cm
diameter top: 9.5cm
base: 7.5cm
Holds up to 300g
container and lid also available
Cheese Baskets and Hoops
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Soft cheese Basket 250g P45330
Soft cheese 250g P45330
Top : 9cm
Base : 8cm
Height : 5cm
Makes: 250g
Cheese Baskets and Hoops
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Soft Cheese Camembert Basket P27321
Soft Cheese Camembert Basket P27321
Dimensions
Top : 11.3cm
Base : 10.4cm
Height : 8cm
Holds up to 500g
Cheese Baskets and Hoops
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Soft Curd Square P00781
- baskP00781
Top: 5cm
Base: 5cm
Height: 5cm
Makes: 60/80g
Cheese Baskets and Hoops
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Soft Curd Thimble P00719
Soft Curd Thimble P00719
Top : 5cm
Base : 4cm
Height :5cm
holds up to 70g
Cheese Baskets and Hoops
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Soft Curd Thimble P00752
- Baskp00752
Soft Curd thimble P00752
Top: 5cm
Base: 4.5cm
Height: 5cm
Holds:60g-80g
Cheese Baskets and Hoops
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Soft Fetta Basket P00632
Soft Fetta Basket P00632
Dimensions
Height: 7cm
Length: 10.3cm
Width: 9.5cm
Holds up to 400g
Cheese Baskets and Hoops
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SR 3 LYO 10 D
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
Aroma Cultures, Dairy Free, Ingredients
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St. Maure Mould F0435700
St. Maure Mould F0435700
Dimensions,
Height 27cm
Diameter Top 7cm
Base 5cm
Holds up to 400g
Cheese Baskets and Hoops
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STAM 3 LYO 50 DCU
STAM 3 LYO 50 DCU is a blend of concentrated Streptococcus salivarius subsp. Thermophilus especially developed for soft cheese production.
Ideal for placing starters and mould powder into once sachet is opened
Equipment and Accessories, Wholesaler Items
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Sterile Syringes
Sterile Syringes used to accurately measure small quantities of liquid ingredients.
available in 3ml, 5ml & 10ml
Equipment and Accessories, Wholesaler Items
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TA 52 LYO 50 DCU
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
CHOOZIT TA 61 LYO 125 DCU is a Freeze-dried concentrated lactic starter conatining Quick thermophilic strains ideal for italian style or "cooked cheese".
Taleggio matting piece 47 cm x 68cm.
Can be cut on request to fit draining trays
Equipment and Accessories, Matting & Cheese Cloth
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Thermometer Dial Style w/Hook
Dial style probe thermometer
Comes with a hook for easy 'hands-free' action.
temperature range range 0 to +150C
pH Testing & Temp Control, Wholesaler Items
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Thermometer Digital Probe w/calibration
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 **
pH Testing & Temp Control
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Thermometer Digital Probe with Hook
Digital Stainless Steel Probe thermometer
Ideal for cheesemaking.
Comes with a hook for easy 'hands-free' action.
Ip65, temperature range range -50 to +300C
Cheesemaking Accessories
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TM 81 LYO 125 DCU
CHOOZIT TM 81 LYO 125 DCU is a highly concetrated blend of sinlge strain acidifying thermophilic cultures used in mozzarella and pizza cheese production.
CHOOZIT TM 82 LYO 125 DCU is a highly concetrated blend of sinlge strain acidifying thermophilic cultures used in mozzarella and pizza cheese production.
Triplex Wraps 3 layers suitable for Goats or humid cheeses 240mm x 240mm 500 sheets per pack
Wraps Cheese & Butter
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Trolley to suit maturing racks
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
Racking
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VEGE 011 LYO 100 DCU
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**
Dairy Free, Ingredients
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VEGE 047 LYO 200 DCU
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.
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
**please note this item is PTO order MOQ 25 sachets lead time approximately 6 weeks**
Dairy Free, Ingredients
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VEGE 061 LYO 200 DCU
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
Material no 91047
*Please note this item is PTO MOQ 20 sachets*
Dairy Free, Ingredients
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Washed Rind Wrap 220mm x 220mm
Opaque 2 layers Micro perforated 220mm x 220mm 1000 sheets per pack
Wraps Cheese & Butter
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Washed Rind Wrap 440mm x 440mm
Opaque 2 layers Micro perforated 440mm x 440mm 500 sheets per pack
Wraps Cheese & Butter
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White Microperforated Polypropylene 210mm x 210mm
White 2 layers Micro perforated Polypropylene 210mmx 210mm 500 sheets per pack
Wraps Cheese & Butter
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White Microperforated Polypropylene 240mm x 240mm
White 2 layers Micro perforated Polypropylene 240mm x 240mm 500 sheets per pack
Wraps Cheese & Butter
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White Microperforated Polypropylene 420mm x 420mm
White 2 layers Micro perforated Polypropylene 420mm x 420mm 500 sheets per pack
Wraps Cheese & Butter
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White Microperforated Polypropylene 600mm x 600mm
White 2 layers Micro perforated Polypropylene 600mm x 600mm 500 sheets per pack
Wraps Cheese & Butter
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YO-MIX 205 LYO 250 DCU
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.
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.
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.
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.
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
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
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.
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.
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.
