ANNATTO CHEESE COLORANT
Annatto is an orange-red food coloring or condiment made from the seeds of the achiote (Bixa Orellana), which grows in the tropics of South and Central America.
It has several other names, including achiote, achiotillo, bija, urucum, and atsuete.
It is most commonly used as a natural food coloring because it imparts a bright color ranging from yellow to dark orange red, similar to saffron and turmeric.
Its color comes from compounds called carotenoids, which are pigments found in the outer layer of the seed and in many other fruits and vegetables, such as carrots and tomatoes.
CHEESECLOTH GRADE 90 (88 X 200 CM)
100% Cotton Cheesecloth used to garnish cheese molds when pressing the curd. This grade 90 material is of a higher quality which can help create a more even cheese surface.
MICROBIAL TABLET COAGULANT
Powder Micro WalcoRen is a microbial coagulant preparation derived from a controlled fermentation of Rhizomucor miehei. Brownish granulate
The product may have colour variation. This has no influence on the clotting activity. Used In food industry for cheese production.
Milk Thermometer
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MOS 062D – CHEDDAR / CURD CHEESE TYPE
Lyofast MOS 062 D consists of specifically selected strains of Lactococcus lactis ssp. lactis and Streptococcus thermophilus to ensure a uniform and controlled production of fresh cheese, soft cheese, semi-hard cheese, and hard cheese.
MOTC 082DC – FETA TRADITIONAL TYPE
Lyofast MOTC 082 DC consists of specifically selected strains of Lactococcus lactisssp. lactis, Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus and Lactobacillus casei. Lyofast MOTC 082 DC ensures a uniform and controlled production of soft cheese and semi-hard cheese.
MT 092FET – TOMME / RACLETTE / GRUYERE TYPE
Lyofast MT 092 FET consists of specifically selected strains of Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis spp. lactis biovar diacetylactis, Lactobacillus lactis, Lactobacillus helveticus and Leuconostoc spp. Lyofast MT 092 FET ensures a uniform and controlled production of Alp/mountain/”Berg” cheese, both semi-hard cheese such as Rachlette or Tilsit and hard cheese such as Appenzeller, Gruyere or Greyerzer.
MW 036N – CAMEMBERT / BRIE TYPE
LYOFAST MW 036 N is composed of undefined strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. Cremoris and selected strains of Lactococcus lactis ssp. Lactis biovar diacetylactis and
Leuconostoc. The Lyofast MW 036 N allows a uniform and controlled production of fermented milk, fresh cheese, soft and semi-soft cheese. Lyofast MW 036 N produces citrate fermentation.
MW 039R – SOFT CHEESE TYPE
Lyofast MW 039 R consists of undefined strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and selected strains of Lactococcus lactis ssp. lactis biovar diacetylactis, and Leuconostoc ssp.. Lyofast MW 039 R ensures a uniform and controlled production of sour cream like Smetana, fermented milk, fresh cheese, soft cheese, and semi-hard cheese. Lyofast MW 039 R has fast citrate fermentation.
MWO 030 – FRESH CHEESE TYPE
Lyofast MWO 030 consists of specifically selected strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris to ensure a uniform and controlled production of fresh cheese, soft cheese, semi-hard cheese, and hard cheese.
NATURAL RENNET TABLET
Powder rennet produced by Walcoren is a 100% natural, containing enzymes extracted from calf abomasum. The production process is carried out using a traditional and mainly manually technology. Thanks to a drying phase in traditional ovens, the final product has a granular appearance and uniform white color. Its fundamental characteristics, such as constancy in processing and excellent solubility, allow to give the cheese a rich and long–lasting flavor.
PCPSM – BOOMY RIND FOR CAMEMBERT
PCAM consists of a selected strain of Penicillium camemberti, formerly Penicillium candidum,that ensures a medium-fast, even and controlled surface coverage in the production of white mould cheese. PCAM strongly inhibits development of Rhizomucor mould types and it is recommended to avoid problems with occurrence of indigenous moulds. Medium-low lipolytic and medium-low proteolytic activities give a mild mushroom type aroma and do not develop mouldy or chemical off flavours as many anti-mucor strains might do. Optimal anti-mucor effect is reached by using PCAM in addition with PCV5-S. Further more rotation with PSM2 is recommended. If applied alone, a higher inoculation level (e.g. two times higher) is suggested.
