Cultures

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

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

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.

This Chr.Hansen DVS® culture contains defined mesophilic 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 cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

Yeasts for des-acidification in cheese making.

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.

• Anti-mucor strain.
• Medium height and density.
• Very rapid growth.
• Proteolysis and lipolysis adapted to this rapid growth.
• PC SAM3 LYO 10 D can be used with all types of substrates, even highly mineralized ones. It is particularly adapted to inhibit mucor contamination.
• PC SAM3 LYO 10 D provides a white appearance and stability beneath the wrapper, rapid mould growth and ageing stability, enzymatic activity, aroma development and inhibition of contaminants.

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.

• 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.

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.

• 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.

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.

• 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.

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 culture for the direct vat inoculation of milk and milk-based preparations.

Thermophilic culture with a moderate acidification rate, suitable for stabilized soft cheese technologies and adapted to long ripening processes and a high pH at demoulding (> 5.10).

A phage rotation is available upon 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.

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

• 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.

• 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.

Ferment d'aromatisation pour la fromagerie

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.

Thermophilic YoFlex® culture.

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

Suitable for cup set, stirred and drinking yoghurt.

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

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.