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AP Culture 

AP Culture is a mild attenuated culture with enzymes that prevents the Softening of cheeses caused by excessive protein breakdown. It protects against pathogenic or spoilage-causing bacterial strains and prevents synersis which is a collection of whey between the cheese and its packaging material. AP Culture is commonly used in the production of Spanish type cheeses such as Queso or Fresca varieties.


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International Media and Cultures (IMAC) specializes in producing custom-tailored products for use in the food and dairy industries. They have expanded outside of the cheese industry researching and developing products for applications in soy, probiotics, and even bio-animal feeds.International Media and Cultures provides consulting and their scientific experience doesn’t stop with cheese making only they have also assisted clients in the areas of whey and effluent treatment, or creating entire secondary product lines from dairy by-products.


International Media and Cultures, Inc.

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