Fromagex

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.

Aroma developing and coloring culture for cheese

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

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

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

Store at temperature at 4 degr s in dry atmosphere.

When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.

If not, the performance of culture is affected.

Prolonged exposure at room temperature will reduce is in powder form.

Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.

Avoid foam and air introduction in the milk.

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.

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

Aroma developing and coloring culture for cheese.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.

The culture is a freeze-dried powder.

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

• Cr me 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.

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

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.

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.

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

Store at temperature at 4 degr s in dry atmosphere.

When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.

If not, the performance of culture is affected.

Prolonged exposure at room temperature will reduce is in powder form.

Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.

Avoid foam and air introduction in the milk.

A key agent in the ripening of cheese, Geotrichum, implants very rapidly on the cheese surface and has a synergistic effect on the implantation on flora such as Brevibacterium linens tha require a neutral environment.

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

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

NATUREN Premium 1400 NB is a standardized rennet manufactured from extracts of the fourth stomach of calves.

NB indicates that this product is formulated with No Benzoate added.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and pepsin (EC 3.

4.

23.

1).

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

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

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.

SpiceIT AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.

Desired flavor profiles are highly subjective and vary according to individual.

As a result, selection and dosage of lipases should be adjusted for each market.

It is advised to adjust dosage levels according to desired flavor profiles.