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Thermophilic YoFlex® culture.

The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

• 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.

Selected propionic acid bacteria culture.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.

The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus, Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.

The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.

Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking 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.

• The catalase positive micrococcacae are optional anaerobes and are unable to acidify or ferment the sugar in milk. This strain exhibits a good resistance to salt and its enzymatic activity contributes to develop flavour and texture.
• Stimulation of lactic cultures.
• Enhancement of cheese texture and aroma.
• Rapid, selective implantation can inhibit potentially contaminating micro-organisms.

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.

• 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.

Mesophilic cultures providing reliable acidification profiles.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.