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.
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.