Cultures

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

Thermophilic lactic acid culture.

The culture is primarily applied in Pasta Filata cheese types e.

g Mozzarella and Pizza cheese types.

The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.

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

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

The culture is a freeze-dried powder.

Selected yeast strains with origin in traditional French cheese making.

SWING® LAF TRIO is a blend of defined yeast strains.

They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.

The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

Defined thermophilic lactic acid culture.

The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

The culture is primary applied in the production of Italian and Swiss cheese varieties.

The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.

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 arerarely found in industrially produced cheeses.

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

The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.

The culture will provide flavor and medium to high CO2 formation.

Lyophilized lactic ferment concentrate for the direct inoculation of milk and milk bases

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.

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.

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 blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

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

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 degrés 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.

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

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

• 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.

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

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.