Moorlands Cheesemakers Ltd are now agents for a range of Danisco Cultor Cultures for small scale commercial manufacturer of dairy products. Visbyvac Dip is a Direct Vat Inoculation culture, and must be stored at -18c. Typical cheese or yoghurt types and inoculation rates are shown for each culture. The inoculation rates are a guide, and will vary depending upon variety and conditions. * ALL PRICES INCLUDE PACKAGING AND SHIPPING *.

Choozit 102 200 DCU Cheese Making Culture

Choozit 102 200 DCU Cheese Making Culture

For fermented milk products, fresh cheese, semihard cheese, Feta and Cheddar styles, at 10 DCU per 100 Litres of milk. 200 DCU

£28.04 Catalogue Number: No.2222


Probat 222/322 100 DCU

Probat 222/322 100 DCU

For fermented milk products, fresh cheese, soft cheese, semihard cheese and blue cheese, at 10 DCU per 100 Litres of milk. If making cheese daily, order a mixture of 222 and 322, and use on alternate days to reduce the possibility of phage.

£13.86 Catalogue Number: No.4444


Penicillium Candidum PC Neige LYO Cheese Making Culture

Penicillium Candidum PC Neige LYO Cheese Making Culture

For white mould cheese. 10 Dose

£27.38 Catalogue Number: No.8888


Penicillium Roqueforti PV Visbyvac DIP Cheese Making Culture

Penicillium Roqueforti PV Visbyvac DIP Cheese Making Culture

For blue cheese at 1 dose per 100 Litres. 10 Dose

£27.38 Catalogue Number: No.9999


Yo-Mix 401 100 DCU

Yo-Mix 401 100 DCU

For mild yoghurt, at 10 DCU per 100 Litres of milk 100 DCU

£24.21 Catalogue Number: No.3333