Cultures
PS-1 Freeze-dried 5 u
Selected propionic acid bacteria culture.
The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.
The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus, Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.
The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.
Propionic acid cultures grow slowly in milk and have a low proteolytic activity.
YC-X11 Freeze-dried 50 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
MM 101 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation and milk bases.
PR4 Swing Freeze-dried 10 u
A selected single stain ripening culture with origin in traditional cheese making.
SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.
The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.
The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.
KL71 Freeze-dried 10 D
Yeast for des-acidification in cheese making and aroma developing.
GEO CH Swing Freeze-dried 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
YoFlex Mild 1.0 Freeze-dried 50 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
