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Professionally Produced Culture.
Our line of dairy ingredients enhances the appearance, aroma, flavour, taste, texture and shelf life in fermented dairy foods.
cultures equivalent to Biena, danisco , c.Hansen
Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin
Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin
Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin
LyoPro MO
MESOPHILIC
Performs best at 77-90°F (25 – 32°C).
Characteristics:
Acidification: ●●●●○
Aroma: ●○○○○
Gas: ○○○○○
~~~~~ PARALLEL TO~~~~~~
Danisco MA Series
Christian Hansen R-704
Biena NA
Chèvre, Cream cheese, Gouda, Edam, Blue, Havarti, washed rind Havarti and Belper Knolle
Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin
Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin
LyoPro MD
MESOPHILIC
Performs best at 77-90°F (25 – 32°C).
Characteristics:
Acidification: ●●●●○
Aroma: ●●●○○
Gas: ●●●○○
~~~~~~PARALLEL TO~~~~~
Danisco MM Series
Christian Hansen NA
Biena NA
Butter milk, Cottage cheese, Pecorino, Edam, Leerdammer, Gouda, Cream cheese
Brie/Camembert Cheddar, Monterrey Jack, Gouda, Edam, Cream Cream, Feta & Cottage Cheese. Washed rin
Butter milk, Cottage cheese, Pecorino, Edam, Leerdammer, Gouda, Cream cheese
LyoPro Floralac
MESOPHILIC
Performs best at 77-90°F (25 – 32°C).
Characteristics:
Acidification: ●●●○○
Aroma: ●●●●●
Gas: ●●●●○
~~~~~~PARALLEL TO ~~~~~~~
Danisco Probat 222
Christian Hanson Flora Danica
Biena Meso Aroma B
Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.
Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.
Butter milk, Cottage cheese, Pecorino, Edam, Leerdammer, Gouda, Cream cheese
LyoPro MB
MESOPHILIC/THERMOPHILIC
Performs best at 86-99°F (30-37°C).
Characteristics:
Acidification: ●●●●○
Aroma: ●●○○○
Gas: ○○○○○
~~~~~PARALLEL TO ~~~~~
Danisco RA Serie
Christian Hanse RST Serie
Biena Meso ll
Feta Cheese Culture
Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.
Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.
LyoPro FETA
MESOPHILIC/THERMOPHILIC
Performs best at 86-99°F (30-37°C).
Characteristics:
Acidification: ●●●●○
Aroma: ●●●○○
Gas: ○○○○○
~~~~~PARALLEL TO ~~~~~
Danisco MT Series
Christan Hanson Safeit series
Beina NA
Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.
Cheddar, Cheshire, Colby, Farmhouse cheddar, Monterrey Jack, Munster.
Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.
LyoPro MBH
THERMOPHILIC/MESOPHILIC BLEND
Characteristics:
Acidification: ●●●●○
Aroma: ●●●●●
Gas: ○○○○○
Description: A homofermentative culture blend that shows good fermentation performance and aromatic abilities related to the presesence of Lactobacillus helveticus which has more proteolytical activity than other strains and produces a sweet nutty type flavor in cheeses that go through longer ripening periods. It is suggested for the production of semi-hard, hard and very hard cheeses.
Mozzarella, pasta filata, soft, hard cheese and fresh cheese.
Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that
Mozzarella, Provolone, Caciocavallo, Parmesan style, Pecorino Romano, Grana, Emmental
LyoPro TPF
THERMOPHILIC
Performs best at 95-113°F (35-45°C).
Characteristics:
Acidification: ●●●●○
Aroma: ●●○○○
Proteolysis: ○○○○○
Gas: ○○○○○
~~~~~PARALLEL TO ~~~~~
Danisco TA Series
Christian Hansen STI Series
Biena Thermo B
Mozzarella, Provolone, Caciocavallo, Parmesan style, Pecorino Romano, Grana, Emmental
Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that
Mozzarella, Provolone, Caciocavallo, Parmesan style, Pecorino Romano, Grana, Emmental
LyoPro TAC
THERMOPHILIC
Performs best at 95-113°F (35-45°C).
Characteristics:
Acidification: ●●●●○
Aroma: ●●●●○
Proteolysis: ●●●●○
Gas: ○○○○○
~~~~~PARALLEL TO~~~~~
Danisco NA
Christian Hanson NA
Biena NA
This culture is unique to Codex-ing with both Bulgaris and Helveticus included
Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that
Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that
Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that
LyoPro PC Penicillium Candidum (BLOOMY RIND)
Characteristics:
Proteolysis ●●●○○
Lypolysis: ●●●●○
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A white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese.
Bloomy rind goats cheese, Brie Camembert and more
Bloomy rind goats cheese, Brie Camembert and more
Camembert and bloomy rind cheeses using Geo combined with pc and other cheeses like butterkase that
LyoPro Geo Candidum
Characteristics:
Proteolysis: ●●●○○
Lypolysis: ●●○○○
________________________________
Description:
A white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese.
Blue cheese
Bloomy rind goats cheese, Brie Camembert and more
Swiss cheese types, like Emmental, Gruyère, Greve
LyoPro PR (blue cheeses)
Characteristics:
Proteolysis: ●●●●○
Lypolysis ●●●●○
Description: Dark blue-green mycelium with a piquant flavor. It presents a high growth rate and has a medium-high proteolytic and lipolytic activity.
Application: Danablu, Roquefort, Gorgonzola, Edelpilzkase, Stilton.
Composition: Penecillium Roqueforti
Swiss cheese types, like Emmental, Gruyère, Greve
Bloomy rind goats cheese, Brie Camembert and more
Swiss cheese types, like Emmental, Gruyère, Greve
LyoPro Propionic (eyes)
Characteristics:
Acidification: ●●○○○
Aroma: ●●●○○
Gas: ●●●●●
Large eye formation
A typical culture with high temperature resistance that can be used in conjunction with mesophilic or thermophilic starters . Its good capacity of gas formation gives cheeses the characteristic eyes, aroma and flavor in Swiss Cheese types where the typical propionic aroma and eye formation are desired.
Composition: Propionibacterium freudenreichii subsp. shermanii