Brevibacterium
BC Swing Freeze-dried 10u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of low fat soft and semi-hard cheeses, soft cheeses with hard cores, or Mozzarella.
BL-1 Swing Freeze-dried 10u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of smeared soft and semi-hard cheeses, mold soft cheese, or mixed rind cheeses.
BL-2 Swing Freeze-dried 10u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of smeared soft and semi-hard cheeses, mold soft cheese, or mixed rind cheeses.
PLA Freeze-dried 10 D
SR3 Freeze-dried 10 D
- Formation of a natural, orange-coloured surface flora.
- Development of characteristic aromas and flavours.
- When SR 3 LYO 10 D is inoculated into milk before renneting, it allows some degree of pre-ripening to be achieved.
- SR 3 LYO 10 D produces orange pigmentation and characteristic aromas from sulphur-containing amino acids.
