CULTURES

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MOS 062D – CHEDDAR / CURD CHEESE TYPE

$7.95

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

$8.95

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 – CAMENBERT / BRIE TYPE

$8.95

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

$8.95

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

$7.95

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.

PCAM – BOOMY RIND FOR CAMENBERT

$24.95

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.

PCV 5 – BLOOMY RIND

$24.95

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

$24.95

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

$16.50

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

$8.50

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.

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