Cultures

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.

The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.

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

The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.

The culture is available as a conidia suspension.

The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.

Mesophilic cultures providing reliable acidification profiles.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Blue mould in liquid suspension form for cheese production.

Direct inoculation of cheese milk.

We do not accept any liability in case of undue application.

• Formation of a natural, orange-coloured surface flora.
• Development of characteristic aromas and flavours.
• When SR 3 LYO 10 D is inoculated into milk before renneting, it allows some degree of pre-ripening to be achieved.
• SR 3 LYO 10 D produces orange pigmentation and characteristic aromas from sulphur-containing amino acids.

• GEO17 LYO 10 D is a mould-like form.
• It is better to use GEO17 LYO 10 D in association with Penicillium Candidum.
• Trend to reduce the thickness of cheese rind is to increase the dosage of GEO17 LYO 10 D to the detriment of Penicillium Candidum dosage.
• Rapid de-acidification of curd by metabolism of lactic acid due to rapid growth (24-48 hours) of a selected, easily controlled surface flora.
• Enzymatic activity is weak compared to Penicillium candidum, but aroma and flavour development is excellent.
• Enhances the final appearance of the cheese: less dense 'felt' of the Penicillium surface flora, reduced proteolysis (less ammonia) and contaminant control.

The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt 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 yoghurt.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

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

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

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

SWING® PRG cultures are specially selected for use in Gorgonzola cheese.

The culture contributes to the characteristic flavor, texture, and appearance of cheese.

The cultures have been specially selected to meet the technological requirements for the gorgonzola cheese process.

It may also be used in modern blue types to obtain a well balanced light flavor.

Selected yeast single strain with origin in traditional French cheese making.

SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

Blend of mesophilic aromatic eXact® culture, type LD and thermophilic culture.

The eXact-Plus culture produces texture, flavor and CO2.

Manufacturing of the following fermented milk products:

• Kefir type products

• Crème fraiche/sour cream Fermented milks produced with XPL cultures will have extra high texture, high flavor and medium CO2.

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

Thermophilic culture designed for cooked and semicooked cheeses with a medium-fast activity.

A phage alternative is available on request.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

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.

Blend of mesophilic homofermentative and thermophilic lactic acid cultures This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This 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.

Blend of mesophilic homofermentative and thermophilic lactic acid cultures This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This 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.

The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt 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 yoghurt.

Mesophilic culture offering a reliable acidification profile with optimal flavour development and gas production.

Eliminates the need to prepare a starter culture.

Phage rotation is available upon request.

• Medium height and important density.
• Rapid growth.
• Quite proteolytic and medium lipolysis.
• PC NEIGE LYO 10 D can be used in all type of substrates.
• PC NEIGE LYO 10 D provides a whiteness appearance and stability beneath the wrapper, speed of moulds growth and ageing stability, enzymatic activity, aroma development and inhibition of contaminants.

• Gas producing mesophilic cultures.
• Gas production is measured on sterilised reconstituted milk (13%), standardised to pH 6.60, to which has been added 5g per litre yeast extract, incubated at 30°C for 24 hours.
• 40 ml of inoculated milk with a concentration of 2 DCU / 100 l of milk and incubated at 30°C for 24 hours give, in experimental conditions, more than 25ml of CO².