PCV 5 – BLOOMY RIND
PCV5 consists of a specifically selected strain of Penicillium candidum to ensure a uniform and controlled surface treatment in the production of moulded cheese. The mycelium growth results in a fast development of very short, white and colour stable coating. PCV5 enhances the ripening and aroma of the cheese due to medium lipolytic and medium proteolytic activity.
PR A – BLUE CHEESE TYPE
PR A is a liquid mould culture consisting of a single strain of bright blue-green Penicillium roqueforti. The use of this culture ensures a controlled and very fast development of a green marbled characteristic appearance of blue cheeses. Due to high proteolytic, medium lipolytic and very low esterase activity during ripening the use of PR A is suitable for maturation (softening the texture) and slow development of the aroma in mild/creamy cheese.
SB108 – RIPENING CULTURE
Lyofast SB 108 consists of a specifically selected salt-tolerant strain of Brevibacterium linens to ensure a uniform and controlled surface treatment in the production of pressed and soft cheese with an orange appearance. Lyofast SB 108 is not so sensitive to lower pH than other B. linens strains and the growth results in very fast development of an orange pigment that will cover the cheese. Thereby Lyofast SB 108 contributes to the ripening process as well as the characteristic colouring of the cheese. Due to high proteolytic and medium lipolytic activity the ripening and aroma of the cheese is enhanced especially if Lyofast SB 108 is used together with Lyofast SS 1 (Staphylococcus succinus). Generally a blend of surface ripening cultures is recommendable.
ST 071 – MOZZARELLA / PASTA FILLATA TYPE
Lyofast ST 071 consists of specifically selected strains of fast fermenting Streptococcus thermophilus to ensure a uniform and controlled production of fermented milk, soft cheese, and hard cheese.
Y 380 F – DRINKABLE YOGHURT
Lyofast Y 370 E consists of specifically selected strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus both producing EPS.
Lyofast Y 370 E ensures a uniform and controlled production of traditional, aromatic, viscous yoghurt used for drinkable yoghurt, set and stirred yoghurt. UC-001 For 100 Liter of Milk
YAB 450BB – TRADITIONAL YOGHURT
Lyofast YAB 450 BB consists of specifically selected strains of Streptococcus thermophilus producing EPS, Lactobacillus delbrueckii ssp. bulgaricus added the probiotic strains Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis to ensure a uniform and controlled production of yoghurt. UC-001 for 100 Liter of Milk
NATURAL LIQUID RENNET 94L200
WalcoRen 94L200 is Natural rennet obtained only from veal abomasum.
The raw material is frozen and checked at originally. Coagulant-free rennet microbial, porcine pepsin and DNA recombinant chymosin. For this reason, this rennet suitable for cheese production AOC.
Natural rennet free from materials
colors, flavorings or other additives added. Used in the food industry for cheese making.
NATURAL LIQUID RENNET 94L300
WalcoRen 94L300 is Natural rennet obtained only from veal abomasum.
The raw material is frozen and checked at originally. Coagulant-free rennet microbial, porcine pepsin and DNA recombinant chymosin. For this reason, this rennet suitable for cheese production AOC.
Natural rennet free from materials
colors, flavorings or other additives added. Used in the food industry for cheese making.
