Propionic & Flavor Developing Cultures
Propionic and other cultures use distinct fermentation pathways to develop flavors in the cheese body.
MY 800 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
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, Gruy re, 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.
| Quantity | Price |
|---|---|
| 1 + | $100.61 |
| 30 + | $89.83 |
SALSA 1 Swing Freeze-dried 10 u
A selected single strain ripening culture with origins in traditional cheese making.
SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.
The culture may also be used to affect texture or for coloring the surface of smeared cheeses.
La culture peut tre utilis e dans la fabrication de tous types de fromages cro tes lav es (morg es) ou mixtes.
elle contribue assouplir la p te et r duire le temps d'affinage.
SALSA 2 Swing Freeze-dried 40 u
A selected single strain ripening culture with origins in traditional cheese making.
SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.
The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.
The culture may be applied in the production of all smeared and mixed rind cheeses.
The cultures contributes to soften cheese body and may reduce ripening time.
