Cultures

Mesophilic cultures providing reliable acidification profiles.

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.

• 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.

• 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.

• 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.

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.

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.

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.