Cultures

• Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable fungal contaminants.
• Rapid neutralisation capability, aroma development and enzymatic activity.
• DH LYO 10 D is compatible with other desirable flora during cheese making.
• Carbohydrate metabolism: assimilation of sugars (strictly aerobic).
• Protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino acids.
• Lipid metabolism: degradation of triglycerides.
• Polyvalent culture: equally effective with natural and artificial casings.
• Development of a very short, thin, off-white coating with a traditional appearance.

• GEO17 LYO 10 D is a mould-like form.
• It is better to use GEO17 LYO 10 D in association with Penicillium Candidum.
• Trend to reduce the thickness of cheese rind is to increase the dosage of GEO17 LYO 10 D to the detriment of Penicillium Candidum dosage.
• Rapid de-acidification of curd by metabolism of lactic acid due to rapid growth (24-48 hours) of a selected, easily controlled surface flora.
• Enzymatic activity is weak compared to Penicillium candidum, but aroma and flavour development is excellent.
• Enhances the final appearance of the cheese: less dense 'felt' of the Penicillium surface flora, reduced proteolysis (less ammonia) and contaminant control.

• Development potential of KL 71 LYO 10 D in the cheese maturation environment.
• Rapid neutralisation capability, aroma development, and enzymatic activity.
• KL 71 LYO 10 D is compatible with other desirable flora during cheese making.
• Carbohydrate metabolism: assimilation of sugar (strict aerobic).
• Protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids.
• Lipid metabolism: degradation of triglycerides.
• Kluyveromyces lactis is a synonym of Kluyveromyces marxianus var. lactis.

• Gas producing mesophilic cultures.
• Gas production is measured on sterilised reconstituted milk (13%), standardised to pH 6.60, to which has been added 5g per litre yeast extract, incubated at 30°C for 24 hours.
• 40 ml of inoculated milk with a concentration of 2 DCU / 100 l of milk and incubated at 30°C for 24 hours give, in experimental conditions, more than 25ml of CO².

Mesophilic cultures providing reliable acidification profiles.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic cultures providing reliable acidification profiles.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic cultures providing reliable acidification profiles.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

• The catalase positive micrococcacae are optional anaerobes and are unable to acidify or ferment the sugar in milk. This strain exhibits a good resistance to salt and its enzymatic activity contributes to develop flavour and texture.
• Stimulation of lactic cultures.
• Enhancement of cheese texture and aroma.
• Rapid, selective implantation can inhibit potentially contaminating micro-organisms.

• Medium height and important density.
• Rapid growth.
• Quite proteolytic and medium lipolysis.
• PC NEIGE LYO 10 D can be used in all type of substrates.
• PC NEIGE LYO 10 D provides a whiteness appearance and stability beneath the wrapper, speed of moulds growth and ageing stability, enzymatic activity, aroma development and inhibition of contaminants.

• Mesophilic/thermophilic culture providing good robustness to bacteriophages and rapid acidification over a wide temperature range.
• Provides a reliable acidification profile.
• Eliminates the need for bulk starter preparation.
• A phage alternative is available on request.

• Mesophilic/thermophilic culture providing good robustness to bacteriophages and rapid acidification over a wide temperature range.
• Provides a reliable acidification profile and enhanced flavor.
• Eliminates the need for bulk starter preparation.
• A phage alternative is available on request.

• Mesophilic/thermophilic culture providing good robustness to bacteriophages and rapid acidification over a wide temperature range.
• Provides a reliable acidification profile.
• Eliminates the need for bulk starter preparation.
• A phage alternative is available on request.

• Mesophilic/thermophilic culture providing good robustness to bacteriophages and rapid acidification over a wide temperature range.
• Provides a reliable acidification profile.
• Eliminates the need for bulk starter preparation.
• A phage alternative is available on request.