These cultures 'ripen' the milk, rendering it acidic and in the correct form for the rennet to do its job - turning milk into curds and whey.
Cheese Culture - Gouda Culture, Cottage Cheese Culture, Yoghurt Culture
Cheese Culture TA61 Thermophilic culture for Hard cheeses & Mozzarella
Cheese Culture TA061 Thermophilic Culture for Hard Cheeses & Mozzarella
Cheese Culture TCC-20 Thermophilic Culture for Mozzarella type cheeses
