Dairy Free Cultures

Ripening culture containing Debaryomyces hansenii, an aromatic yeast culture commonly found in traditional surface ripened cheeses.  It is an effective de-acidifier and allows carbohydrate assimilation of sugars.   DH has caseolytic and aminopeptidase activity, yielding peptides and amino-acids.  Also lipid metabolism by degradation of triglycerides.  Has good salt tolerance.

FR is a Brevibacterium linens culture that produces a strong orange coat and develops sulphur aroma on cheese.  It needs a pH of higher than 5.5 to grow so it is often used in conjunction with Geotrichum or Penicillium cultures.

Introduction

The name GEO is derived from Geotrichum candidum.  Geotrichum is a key agent in the ripening of cheese. It implants very rapidly on the cheese surface and has a synergistic effect on the implantation of Penicillium candidum.

Lyophised, liquid and frozen forms are available.  The shelf life and storage conditions vary accordingly.

KL contains Kluyveromyces lactis yeast for de-acidification and development of aroma in cheese making.  It is often found in traditional smear ripened and washed rind cheese.

KL 71 is compatible with other desirable flora during cheese making, has a rapid neutralisation capability, aroma development and enzymatic activity. KL 71 allows carbohydrate assimilation of sugars including lactose. Has caseolytic and aminopeptidase activity, yielding peptides and amino-acids. Also lipid metabolism by degradation of triglycerides.

Typical usage level: 2 doses per 1000 litres of milk.

Penicillium camemberti (also known as Penicillium candidum) is a white mould that reacts with the cheese surface forming a distinctive white crust and imparting a distinctive flavour. It is commonly used on soft surface-ripened cheeses such as brie and camembert.  They can also be used to make vegan cheese like vegan camembert. Starter cultures are often combined with Geotrichum candidum to control coat depth, speed of development and proteolysis.

PC Neige gives a snowy white medium to high density coat, rapid growth and intermediate breakdown.

PC Sam has anti-mucor (black mould) properties, medium mycelium height and density.  It can be used on its own or combined with another PC or GEO.

PC 12 gives good height and density and allows extended shelf-life up to 90 days due to low enzyme activity.

FLAV 54 is a L. helveticus flavour adjunct that gives a well-rounded sweet / savoury notes in cheddar type cheese.  FLAV 54 has a high level of proteolysis which can help to improve the body of low fat cheese and reduce bitterness.

Aroma and orange colour developing culture for washed rind cheese containing Brevibacterium linens.  SR produces characteristic aromas originating from sulphur-containing amino acids.
SR needs a pH of higher than 5.5 to grow so it is often used in conjunction with Geotrichum or Penicillium cultures.
SR3 forms natural orange coloured surface flora.

Typical usage level: 1 dose per 1000 litres