A unique range of ripening and aromatic cultures for dairy applications.
The Yeasts Debaryomyces Hansenii (DH) and Kluyveromyces Lactis (KL)
The growth of yeast significantly contributes to the de-acidification of the rind via lactic acid/lactate consumption, which in turn allows for the development of acid-sensitive ripening flora such as coryneform bacteria. Through their enzymatic activities, yeasts prevent possible bitterness in the curd, product volatile compounds, and especially fruity flavors.
Consumes lactic acid to form a mycelium that further fragments into arthrospores and develops a thin rind. It grows rapidly and early in the ripening stage, reducing the risk of contamination with spoilage microorganisms. Finally, it has peptidase activities that reduce bitterness and release aromatic compounds such as methyl ketones, alcohols, and free fatty acids.
Develops mostly on the cheese surface after the salting step and remains through the ripening process of
smear-ripened, washed-rind or bloomy rind soft cheeses. Through their enzymatic activities, they contribute
to both the texture and flavor of cheese.
A coryneform, salt tolerant, aerobic, and often pigmented bacteria. Brevibacterium linens strains are pigmented and responsible for the orange color development at the cheese surface while Brevibacterium aurantiacum strains are
non-pigmented and develop a creamy color. Brevibacterium development occurs later in the ripening process after
de-acidification of the curd by microorganisms such as yeast and Geotrichum candidum. It significantly contributes
to the cheese organoleptic properties by producing aroma in particular sulfur compounds such as methanethiol
A ripening culture used in Swiss type cheeses to create eye formation. The FLAV-ANTAGE® PF06 produces a balanced flavor and resists very well to difficult production process conditions (heat).
|Washed-Rind and Smeared Soft Cheeses||MIC2||
|Lactic and Soft Cheeses||DHR||
|Most Cheese Technologies||KL||
|Soft and Semi-Hard Cheeses||GCA||
|Bloomy Soft Cheeses||GCB||
|Camembert, Goat, and Pressed Cheeses||GCC||
|Brevibacterium Spp||Washed-Rind and Smeared Soft Cheeses||BLE3||
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