Cultures

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

The culture can be used in the manufacture of the following products - soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese) - cheese varieties with eyes (Gouda, Edam) - fermented milk products manufactured by separation method (Sour Cream, Fromage Frais) - lactic butter.

The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.

The effect is obtained through active participation in the natural fermentation.

The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with very strong flavor, medium viscosity and high post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Thermophilic YoFlex® culture.

The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for stirred and drinking yogurt.

The culture is ideal for manufacturing of Greek yogurt.

The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics.

The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt.

Blend of thermophilic and mesophilic culture, type MT.

The culture produces flavor and acidity.

The culture will produce a fermented milk with body, flavor and low post-acidification.

Suitable for Dahi.

Homofermentative culture blend.

The culture does not produce CO2.

The culture is used in the production of White Cheeses, Feta or UF products.

Depending on production process, the texture will be firm with some holes or closed.

A selected single strain ripening culture with origins in traditional cheese making.

SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.

The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.

The culture may be applied in the production of all smeared and mixed rind cheeses.

The cultures contributes to soften cheese body and may reduce ripening time.

Selected mold strain with origin in traditional cheese making.

SWING® P. Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.

P. Album can be used in soft cheese and lactic cheese.

Blend of microorganisms for soft cheese flavour.

Protective culture with slow to very slow acidification, producing L(+) type lactic acid, acetic acid and propionic acid. In addition, small amounts of other types of acids, such as diacetyl, are formed.

HOLDBAC® YM-B LYO 100 DCU is added to acidifying cultures and may improve the texture and/or taste of fermented products.

HOLDBAC® YM-B LYO 100 DCU has been shown to help maintain product freshness throughout its shelf life and protect against the development of undesirable flavors during storage and transportation.

As demonstrated, HOLDBAC® YM-B LYO 100 DCU biologically inhibits the growth of undesirable microorganisms, such as yeasts and molds and heterofermentative lactobacilli. Efficacy depends on the strains and species and is influenced by the extent of contamination.

Protective culture with very slow and low acidification forming lactic acid of the L(+) type, acetic acid and propionic acid. Furthermore, small amounts of other acids as well as diacetyle are formed. HOLDBAC® YM-B Plus LYO 500 DCU is added together with acidifying cultures and can improve the texture and/or flavour of fermented product. HOLDBAC® YM-B Plus LYO 500 DCU has been shown to maintain product freshness throughout shelf-life and contribute to protect against some off-flavour developement during storage and transportation.

As can be proved, HOLDBAC® YM-B Plus LYO 500 DCU inhibits undesired microorganisms in a biological way, e.g. yeasts and moulds. The efficacy depends on strain and species and is influenced by the extent of the contamination.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Thermophilic culture with moderate acidification speed, suitable for stabilized soft cheese technologies and adapted for the long maturation process and high demolding pH (> 5.10).

A phage alternative is available on request.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Thermophilic culture with a moderate and reliableacidification profile.

Suitable for Pizza cheese and Mozarella applications.

• Mesophilic/thermophilic culture providing good robustness to bacteriophages and rapid acidification over a wide temperature range.
• Provides a reliable acidification profile.
• Eliminates the need for bulk starter preparation.
• A phage alternative is available on request.

P. roqueforti PV LYO 10 D is a very fast growing blue mould culture with strong proteolytic and lipolytic activity and strong tolerance to salts. Cheeses produced with P. roqueforti PV LYO 10 D have an intensive dark blue-green marbled interior. Characteristic properties are the very piquant aroma and a very good, creamy consistency. Loose moisture can occur and a tendency to bitterness is observed.

P. roqueforti PV LYO 10 D can be used for blue mould cheese such as Roquefort and strong Gorgonzola.

• Formation of a natural, white-creamy coloured surface flora.
• Development of characteristic aromas and flavours.
• When MGE LYO 10 D is inoculated into milk before renneting, it allows to achieve some degree of pre-ripenning.