Cultures

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.

Freeze-dried concentrated lactic starter for the direct vat inoculation and milk bases.

Aroma developing culture for cheese

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.

Yeast for des-acidification in cheese making and aroma developing.