Applications and brand names
Lactic cultures including Probiotics
Lactic cultures are a range of products used primarily to ferment milk. Gas and flavor production are also key roles. These products are used to produce all types of cheeses, sour creams, yogurts, quark, buttermilk and other cultured dairy products.
Direct Vat Cultures
Direct vat cultures are carefully selected strains of frozen concentrated cultures which can be added directly to the milk with no intermediate growth step. A wide variety of cultures are offered with products available to produce all types of cheese as well as the entire range of fresh, cultured dairy products. Available in single strain and blended forms, we are able to create products that will work best with your specific production parameters.
Dairyland® Direct™ MAC Cultures and MAX-GRO Cultures
Two series of mesophilic cultures are available primarily for use in cheddar-type and cottage cheeses. Each contains strains of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris that are selected for maximum activity and minimum phage cross reactions. The MAC 70 series uses primarily Lactococcus lactis subsp. lactis and the MAC 50 series uses primarily Lactococcus lactis subsp. cremoris. The MAX-GRO cultures are blends of both the lactis and cremoris strains.
FLAV Direct™ Cultures
FLAV cultures are targeted toward use in sour cream, buttermilk, cream cheese, cultured butter and related applications. The FLAV 1 series consists of blends of traditional mesophilic acid and flavor-producing strains of Lactococcus lactis subsp. lactis, cremoris and diacetylactis as well as Leuconostoc mesenteroides subsp. cremoris. The FLAV 600 and 670 series are rotations designed for a faster rate of acidification; they include only strains of Lactococcus lactis subsp. lactis, and cremoris and Leuconostoc mesenteroides subsp. cremoris. In addition, separately packaged offerings of the flavor strains and of the thickening strains are available for use as adjuncts to the FLAV cultures for further customization.
ULTRA-GRO® Direct™ Coccus Cultures and Rod Cultures
TD Coccus cultures are Streptococcus thermophilus strains that can be used in a variety of cheeses either alone or with the TD Rod starter cultures. Typical applicable cheese varieties are muenster, Swiss, mozzarella and hard Italian cheeses. The RF Rod Adjunct cultures are also used for increased flavor production in semi-hard and hard style cheeses.
VIABLE® Cultures
These are single strains or combinations of probiotic cultures of Bifidobacterium lactis, Lactobacillus johnsonii (formerly Lactobacillus acidophilus), Lactobacillus paracasei and Lactobacillus rhamnosus. These concentrated, frozen cultures are optimized for high counts throughout product shelf life and for the best potential to contribute to intestinal health.
SBIFIDUS® BATL Cultures
This range of probiotic yogurt cultures consists of the acidifying strains Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus plus either 2, 3, or 4 different probiotic strains (of the probiotic strain options listed in the VIABLE® section). Selecting from the range of BATL cultures allows for production of mild yogurt with varying flavor and texture profiles.
ULTRA-GRO® Yogurt Cultures
These traditional blends of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus work well for a variety of types of yogurt. Thickening strains of Streptococcus thermophilus are also available as single strains to permit easy formula optimization.
DAIRYLAND® DIRECT™ Pro-Tech Cultures
These are blends of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Streptococcus thermophilus for use in cheddar-type cheeses. The Streptococcus thermophilus strains add phage protection and faster acidification to the blends.
ULTRA-GRO® DIRECT™ Tempo™ Cultures
Tempo™ cultures are blends of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus. They are formulated for ultra fast production of mozzarella-type cheeses with maximum moisture-retaining potential.
ACCELERATED CHEESE RIPENING (ACR) Systems
These include culture systems for cheddar-type and for parmesan-type cheeses. The systems are comprised of combinations of acidifying bacteria, ripening bacteria and ripening yeast, formulated for maximum development of desirable flavors while minimizing off-flavor development. A 40% reduction in cheese aging time can be realized.
DAIRYLAND® DIRECT™ Q Cultures
The Q cultures are blends of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. diacetylactis. They are specifically formulated for quark, fresh cheese, cream cheese and other similar applications that can benefit from fast acid production, noteworthy diacetyl flavor and little to no postacidification.
DAIRYLAND® DIRECT™ T Cultures
The T cultures contain Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris. They offer the best solution for production of pressed white cheeses requiring significant C02 production and fast acid production.
Mesophilic Bulk Systems
Mesophilic Bulk Systems are used to grow high numbers of active bacteria for use in cheese and butter making. A wide range of bulk cultures and culture media products are available. Whey-based and milk-based culture media formulations are optimized to maximize bacterial growth and to minimize phage attack. Bulk cultures are thoroughly tested for activity and phage relationships to assure consistent acid production.
Dairyland® Continuous Use Cultures
Single strains of Lactococcus lactis subsp. lactis and cremoris are available to maximize flexibility in combining strains. Technical support including a full phage screening program is offered with this system.
Dairyland® SD Cultures
A rotation of Lactococcus lactis subsp. lactis biovar. diacetylactis for use in open style cheeses.
DePhage® pH 100 whey based medium
A complete 7% solids whey-based medium designed for use with external pH control for good activity and strong phage inhibition.
Bactimedia Culture Media
This range of media is low solids and works in a wide variety of dairy applications.
6-CESS™ PLUS Culture Medium
6% solids media designed for use with externally pH-controlled systems. This is one of the most economical and effective products on the market.
Catilac® milk based media
Several varieties of media using skimmed milk powder as the major protein source. Catilac® products provide an excellent environment for growing high numbers of healthy bacteria.
Interex® internally pH-controlled media
This high activity media is used without external pH control so equipment requirements are minimized.
Internal A-Plus™
This internally buffered highly active media is available for use in cottage cheese (where Grade A requirements exist).
External A-Plus™
An externally buffered culture media product for use in cottage cheese (where Grade A requirements exist).
Thermophilic Bulk Systems
Thermophilic Bulk Systems are designed to grow high levels of active Streptococcus thermophilus and/or Lactobacillus species cultures for use in Italian style cheeses. Each strain is characterized for phage relationships, acidification, temperature sensitivity, salt sensitivity, polysaccharide production and other key characteristics important to the final application. The supporting culture media products are designed to work especially well with Ultra-Gro bulk cultures. The strains can be grown separately or together depending upon the plant requirements.
Ultra-Gro® SC/SR Single Strain Bulk Cultures
Individually packaged strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus or Lactobacillus helveticus strains are typically used in combination to produce quality Italian type cheeses like mozzarella, provolone, romano and parmesan.
I.S.S. ™ Culture Medium
This is our most popular medium for growth of rod and coccus starters. Consistency in strain ratios is maintained from batch to batch to allow for optimization of the cheese making process.
Bactimedia Culture Media
Low solids media designed to grow a variety of thermophilic bacteria. Cost-effectiveness and consistency are obtained when media from this family are used.
Super 6 Culture Medium
Economical low solids medium designed to offer significant savings and superior culture activity.
Biogarde®/Bioghurt® Bulk Culture Systems
These cultures consist of carefully selected strains for the production of fermented dairy products (set or stirred) and for butter. They are available either as mixed strain cultures or single strain cultures to contribute special properties to the final product such as texture/viscosity, aroma/flavor and health-promoting effects. Depending on the fermentation temperature, the cultures cover the whole range of thermophilic and mesophilic fermented dairy products.
For the production of yogurt and other thermophilic fermented products, Type A cultures are available. These are culture blends of two or more of the following strains: Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Bifidobacterium species and Streptococcus thermophilus. They contribute acidification and other properties such as mouthfeel to the final product.
For the production of Yogurt Mild a specially developed Bioghurt®/ Biogarde® culture range called Type B is available. Compared to the classical yogurt cultures, Lactobacillus delbrueckii subsp. bulgaricus has been replaced by other strains, most often by Lactobacillus acidophilus and Bifidobacterium species. Use of these strains results in unique technological properties (i.e. low post-acidification, no formation of bitterness late in shelf life) as well as unique physiological properties (i.e. strains of human-derived strains, mainly L(+)- lactic acid).
For mesophilic applications (e.g. fresh cheese, sour cream), our type K range of Bioghurt®/ Biogarde® products is available. These contain Bifidobacteria and/or Lactobacillus acidophilus in combination with Streptococcus species and Lactococcus species.
For the growth of thermophilic and mesophilic bulk cultures, Cargill offers a range of Biogarde® culture media. These media are either nutrient concentrates or complete media that are formulated with either milk (reconstituted skimmed milk powder) or water to support the best performance of the culture. The unique buffer system in all Biogarde® media products reduces the proliferation of bacteriophage by binding the free ionic calcium that is required for phage replication.
For promotion and marketing of your product, we offer several trademark programs that are available for licensing.