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AP Culture International Media and Cultures, Inc. 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 bet...展開 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. 收起
Acetyl L Carnitine HCL Desheng International Industry Acetyl L Carnitine HCL is a water-solulble amino acid in a white powder form. This product is most commonly used as a functional food additive.
Brineguard International Media and Cultures, Inc. Brineguard is a unique culture that retards the growth of unwanted bacteria such as yeast or molds in brine solutions. It is most commonly used in the production of Mozzarella and also other brine related cheese products.
DMAA Desheng International Industry DMAA, also known as 1, 3 Dimethylamylamine, is a chemically synthesised liquid stimulant. This product is most commonly used as a functional food additive to increase workout energy and strength.
Enhance Secondary Starter International Media and Cultures, Inc. Enhance Secondary Starter is designed to augment, strengthen flavors, and functionality of existing cheese starter components. It is a unique blend of complimentary bacteria, nutrients, stimulants, and enzymes which can significantly increase yields. Enha...展開 Enhance Secondary Starter is designed to augment, strengthen flavors, and functionality of existing cheese starter components. It is a unique blend of complimentary bacteria, nutrients, stimulants, and enzymes which can significantly increase yields. Enhance Secondary Starter is specifically designed to improve efficiency and yield of Mozzarella manufacturing processes. 收起
Eradicate External Milk Based International Media and Cultures, Inc. Eradicate External Milk Based is a mesophilic starter media formulated from milk elements which facilitates optimum mesophile growth. It surpasses conventional media because it can be applied at 7% solids while conventional is used at 9% to 10%. Eradicate...展開 Eradicate External Milk Based is a mesophilic starter media formulated from milk elements which facilitates optimum mesophile growth. It surpasses conventional media because it can be applied at 7% solids while conventional is used at 9% to 10%. Eradicate External Milk Based is used in combination with concentrated mesophilic cultures to make cheese products such as Cheddar, Feta, Monterey Jack, Colby, Gouda, Edam and Cottage Cheese varieties. 收起
Eradicate External Whey Based International Media and Cultures, Inc. Eradicate External Whey Based is a mesophilic starter media formulated from whey elements which facilitates optimum mesophile growth. It surpasses conventional media because it can be applied at 7% solids while conventional media are used at 9% to 10%. Er...展開 Eradicate External Whey Based is a mesophilic starter media formulated from whey elements which facilitates optimum mesophile growth. It surpasses conventional media because it can be applied at 7% solids while conventional media are used at 9% to 10%. Eradicate External Whey Based is used in combination with concentrated mesophilic cultures to make cheese products such as Cheddar, Feta, Monterey Jack, Colby, Gouda, Edam and Cottage Cheese varieties. 收起
Eradicate Internal Whey Based International Media and Cultures, Inc. Eradicate Internal Whey Based is a mesophilic starter media formulated from whey elements which facilitates optimum mesophile growth. It surpasses conventional media because it can be applied at 7% solids while conventional media are used at 9% to 10%. Er...展開 Eradicate Internal Whey Based is a mesophilic starter media formulated from whey elements which facilitates optimum mesophile growth. It surpasses conventional media because it can be applied at 7% solids while conventional media are used at 9% to 10%. Eradicate Internal Whey Based is used in combination with concentrated mesophilic cultures to make cheese products such as Cheddar, Feta, Monterey Jack, Colby, Gouda, Edam and Cottage Cheese varieties. 收起
Flavor Enhancer International Media and Cultures, Inc. Flavor Enhancer is a blend of flavor producing cultures and select enzymes which can improve flavors of cheeses in a shorter period of time. It is specifically designed to improve flavors of Cotija, Quesadilla and Chihuahua style cheeses.
Helvolac International Media and Cultures, Inc. Helvolac is a blend of strains of Lactobacillus which are designed to reduce browning and unwanted bacteria in Italian-type cheeses. It can be used in the production of Mozzarella, Provolone, and Parmesan cheeses.
Instant Vat Set Mesophilic International Media and Cultures, Inc. Instant Vat Set Mesophilic is a mesophilic lactic acid producing bacteria which is in a highly concentrated form. It is designed to make excellent quality Chihuahua and Quesadilla style cheeses without any slowness in the vat.
Instant Vat Set Thermophilic International Media and Cultures, Inc. Instant Vat Set Thermophilic is a blend of coccus and rod bacteria which is in a highly-concentrated form. It provides a constant pH and it imparts excellent flavor to the cheese on a consistent basis. Instant Vat Set Thermophilic is specifically designed...展開 Instant Vat Set Thermophilic is a blend of coccus and rod bacteria which is in a highly-concentrated form. It provides a constant pH and it imparts excellent flavor to the cheese on a consistent basis. Instant Vat Set Thermophilic is specifically designed for the production of Cotija style cheeses. 收起
Instant Vat Set Yogurt International Media and Cultures, Inc. Instant Vat Set Yogurt is a blend of coccus and rod bacteria in a highly-concentrated form. It is specifically designed to improve shelf-life and make the finished yogurt product milder and less acidic.
Italian Starter Media Eliminate External Milk Based International Media and Cultures, Inc. Italian Starter Media Eliminate External Milk Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defen...展開 Italian Starter Media Eliminate External Milk Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defense from viral pathogens. Italian Starter Media Eliminate External Milk Based can be used in the production of Mozzarella, Provolone, Romano, Parmesan, and other Italian cheese varieties. 收起
Italian Starter Media Eliminate External Whey Based International Media and Cultures, Inc. Italian Starter Media Eliminate External Whey Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defen...展開 Italian Starter Media Eliminate External Whey Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defense from viral pathogens. Italian Starter Media Eliminate External Whey Based can be used in the production of Mozzarella, Provolone, Romano, Parmesan, and other Italian cheese varieties. 收起
Italian Starter Media Eliminate Internal Milk Based International Media and Cultures, Inc. Italian Starter Media Eliminate Internal Milk Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defen...展開 Italian Starter Media Eliminate Internal Milk Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defense from viral pathogens. Italian Starter Media Eliminate Internal Milk Based can be used in the production of Mozzarella, Provolone, Romano, Parmesan, and other Italian cheese varieties. 收起
Italian Starter Media Eliminate Internal Whey Based International Media and Cultures, Inc. Italian Starter Media Eliminate Internal Whey Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defen...展開 Italian Starter Media Eliminate Internal Whey Based is an Italian cheese starter media which is a blend of thermophilic bacteria cultures. It provides an optimal growth environment for the thermophilic bacteria and creates an impenetrable barrier of defense from viral pathogens. Italian Starter Media Eliminate Internal Whey Based can be used in the production of Mozzarella, Provolone, Romano, Parmesan, and other Italian cheese varieties. 收起
L-Alanine Desheng International Industry L-Alanine is a water-soluble amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine Desheng International Industry L-Arginine is an amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine HCL Desheng International Industry L-Arginine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 1119-34-2. L-Arginine HCL is most commonly used as a flavoring agent and functional food additive.
L-Aspartic Acid Desheng International Industry L-Aspartic Acid is an odorless, slightly acidic tasting amino acid in a white crystal or crystalline powder form. This product has a CAS number of 56-84-8. L-Aspartic Acid is most commonly used in beverage applications and as a functional food additive.
L-Carbocysteine (S-CMC) Desheng International Industry L-Carbocysteine (S-CMC) is a water soluble amino acid in a white crystal or crystalline powder form with a slightly acidic taste. This product has a CAS number of 638-23-3. L-Carbocysteine (S-CMC) is most commonly used as a functional food additive.
L-Carnitine Base Desheng International Industry L-Carnitine Base is an amino acid in a white crystal or hygroscopic crystalline powder form. This product has a CAS number of 541-15-1. L-Carnitine Base is most commonly used as a functional food additive.
L-Carnitine HCL Desheng International Industry L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applicat...展開 L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applications. 收起
L-Carnitine Tartrate Desheng International Industry L-Carnitine Tartrate is a water soluble amino acid in a white to off-white crystalline powder form. This product has a CAS number of 36687-82-8. L-Carnitine Tartrate is most commonly used as a functional food additive.
L-Carnosine Desheng International Industry L-Carnosine is an amino acid in a white to off white powder form. This product has a CAS number of 305-84-0. L-Carnosine is most commonly used as a functional food additive.
L-Citrulline Desheng International Industry L-Citrulline is an amino acid in a white crystal or crystalline powder form with a slightly sweet taste. This product has a CAS number of 372-75-8. L-Citrulline is most commonly used as a functional food additive.
L-Cysteine Base Desheng International Industry L-Cysteine Base is an amino acid in a white crystalline powder form. This product has a CAS number of 52-90-4. L-Cysteine Base is most commonly used as a functional food additive.
L-Cysteine HCL Anhydrous Desheng International Industry L-Cysteine HCL Anhydrous is a water-soluble amino acid in a white crystal or crystalline powder form. This product has a CAS number of 52-89-1. L-Cysteine HCL Anhydrous is most commonly used in beverage applications and as a functional food additive.
L-Cysteine HCL Monohydrate Desheng International Industry L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most comm...展開 L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most commonly used as a functional food additive. 收起
L-Cystine Desheng International Industry L-Cystine is an amino acid in a white crystal or crystalline powder form. This product is almost insoluble in water, and insoluble in ethanol and ether. L-Cystine is most commonly used as a functional food additive.
L-Glutamic Acid Desheng International Industry L-Glutamic Acid is a hot water soluble amino acid in a white, scale, shaped crystal form. This product is most commonly used to manufacture MSG, as a spice, and as a functional food additive.
L-Glutamine Desheng International Industry L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additiv...展開 L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additive. 收起
Meso-Lac International Media and Cultures, Inc. Meso-Lac is a mixture of mesothermic starter bacteria strains designed to give texture and sharp flavors to a wide variety of European and American cheeses. This product is most efficient at mid-range temperatures and contains Streptococcus lactis and Str...展開 Meso-Lac is a mixture of mesothermic starter bacteria strains designed to give texture and sharp flavors to a wide variety of European and American cheeses. This product is most efficient at mid-range temperatures and contains Streptococcus lactis and Streptococcus cremoris which are mesophillic bacteria with unique properties. Meso-Lac can be used to produce cheeses such as Cheddars, Feta, American, and Cottage cheeses. 收起
Meso-Lac BM International Media and Cultures, Inc. Meso-Lac BM is a mixture of mesothermic starter bacteria strains designed to give texture and distinct flavors to a wide variety buttermilk cheeses. This product is most efficient at mid-range temperatures and contains Streptococcus lactis and Streptococc...展開 Meso-Lac BM is a mixture of mesothermic starter bacteria strains designed to give texture and distinct flavors to a wide variety buttermilk cheeses. This product is most efficient at mid-range temperatures and contains Streptococcus lactis and Streptococcus cremoris which are mesophillic bacteria with unique properties. Meso-Lac BM is used to make buttermilk cheese products. 收起
Meso-Lac SC International Media and Cultures, Inc. Meso-Lac SC is a mixture of mesothermic starter bacteria strains designed to give texture and distinct flavors to a wide variety sour cream cheeses. This product is most efficient at mid-range temperatures and contains Streptococcus lactis and Streptococc...展開 Meso-Lac SC is a mixture of mesothermic starter bacteria strains designed to give texture and distinct flavors to a wide variety sour cream cheeses. This product is most efficient at mid-range temperatures and contains Streptococcus lactis and Streptococcus cremoris which are mesophillic bacteria with unique properties. Meso-Lac SC can is used to make sour cream cheese products. 收起
Milk Silo Culture International Media and Cultures, Inc. Milk Silo Culture is a bacterial and enzymatic culture system which is specially designed to suppress phage and psychrotrophic bacteria production in raw milk silos. It is a blend of thermophilic, mesophilic bacteria strains, and oxidizing enzymes which p...展開 Milk Silo Culture is a bacterial and enzymatic culture system which is specially designed to suppress phage and psychrotrophic bacteria production in raw milk silos. It is a blend of thermophilic, mesophilic bacteria strains, and oxidizing enzymes which produce an inherent source of hydrogen peroxide. Milk Silo Culture bacteria and enzymes will be destroyed during pasteurization making the milk ready for optimal use. It is designed to improve milk storage times and flavor in milk silos by decreasing the chance of the product spoiling. 收起
Spanish Starter Media Eliminate Internal International Media and Cultures, Inc. Spanish Starter Media Eliminate Internal is a whey based starter media designed for use in Spanish style cheeses. It is designed to grow coccos or rod bacteria and can improve flavor, moisture retention, and yields of the cheese it is used in. Spanish Sta...展開 Spanish Starter Media Eliminate Internal is a whey based starter media designed for use in Spanish style cheeses. It is designed to grow coccos or rod bacteria and can improve flavor, moisture retention, and yields of the cheese it is used in. Spanish Starter Media Eliminate Internal was specifically formulated for the production of Spanish style cheeses such as Cotija, Quesadilla and Chihuahua. 收起
Temp-Lac International Media and Cultures, Inc. Temp-Lac is a thermophilic starter culture designed for the production of Mozzarella and Italian type cheeses. It has optimum growth, flavor development, and pH management due to its specially formulated ratio of defined starter bacteria and a fail-safe g...展開 Temp-Lac is a thermophilic starter culture designed for the production of Mozzarella and Italian type cheeses. It has optimum growth, flavor development, and pH management due to its specially formulated ratio of defined starter bacteria and a fail-safe growth medium. Temp-Lac has a blend of Lactobacillus bulgaricus and Streptococcus thermophilus which attribute to stretch, flavor, consistency, and cook of the final cheese product. It is used to produce Mozzarella along with various other types of Italian cheeses. 收起
Yo-Lac International Media and Cultures, Inc. Yo-Lac is a balanced ratio of mixed strain Streptococcus thermophilus, Lactobacillus bulgaricus, Acidophilus, and Bifidus bacteria. These bacteria maintain a thick bodied yogurt and define its flavor. Yo-Lac helps prevent spoilage, mold, and yeast which i...展開 Yo-Lac is a balanced ratio of mixed strain Streptococcus thermophilus, Lactobacillus bulgaricus, Acidophilus, and Bifidus bacteria. These bacteria maintain a thick bodied yogurt and define its flavor. Yo-Lac helps prevent spoilage, mold, and yeast which in turn can extend the shelf-life of the finished product. It is specifically designed for the manufacturing of yogurt products. 收起