Cultures

• Development potential of KL 71 LYO 10 D in the cheese maturation environment.
• Rapid neutralisation capability, aroma development, and enzymatic activity.
• KL 71 LYO 10 D is compatible with other desirable flora during cheese making.
• Carbohydrate metabolism: assimilation of sugar (strict aerobic).
• Protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids.
• Lipid metabolism: degradation of triglycerides.
• Kluyveromyces lactis is a synonym of Kluyveromyces marxianus var. lactis.

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.

As can be proved, HOLDBAC® YM VEGE LYO 100 DCU inhibits undesired microorganisms, e. g. yeasts and moulds through competitive exclusion exerted following a fermentation stage. The efficacy depends on strain and species and is influenced by the extent of the contamination.

• Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable fungal contaminants.
• Rapid neutralisation capability, aroma development and enzymatic activity.
• DH LYO 10 D is compatible with other desirable flora during cheese making.
• Carbohydrate metabolism: assimilation of sugars (strictly aerobic).
• Protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino acids.
• Lipid metabolism: degradation of triglycerides.
• Polyvalent culture: equally effective with natural and artificial casings.
• Development of a very short, thin, off-white coating with a traditional appearance.

Mesophilic homofermentative culture, type O.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

Very slow acidifying homofermentative protective culture. HOLDBAC™ LC LYO 500 DCU produces L(+) lactic acid and breaks down small amounts of citrate into diacetyl and acetoin. It is highly salt-resistant.

HOLDBAC™ LC LYO 500 DCU biologically inhibits undesirable microorganisms (depending on the strains and species), such as leuconostocs, heterofermentative lactobacilli and enterococci.

A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.

The culture contains a nisin producing strain for promotion of bacteria lysis.

Thermophilic lactic acid culture.

The culture is a defined single strain with a long history of safe use.

Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.

BB-12® is a registred trademark of Chr.Hansen.

This Chr.Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35°C (95°F).

Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.

This Chr.Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35°C (95°F).

Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.

A defined blend of mesophilic homofermentative adjunct culture.

The selection of the culture is based on a unique balanced aminopeptidase composition.

The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose.

The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.

This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes.

It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat.