Aroma developing culture for cheese in sachets.

Contains: Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum

Minimum inoculation level of 1 dose per 1000 litres of milk - direct or indirect.

PLA is a blend for cheese with mixed surface flora made up of "morge" bacteria (including B. Linens) in high concentration coupled with an "activator mould" effective at the start of the maturation process. The mix of strains are associated with the aroma and flavour of French style cheese.

The product has a shelf life of 18 months at <-18°C or 6 months at <4°C. 

PLA is Kosher approved.

Aroma developing culture for cheese.

Contains: Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum

PLA is a blend for cheese with mixed surface flora made up of "morge" bacteria (including B. Linens) in high concentration coupled with an "activator mould" effective at the start of the maturation process. The mix of strains are associated with the aroma and flavour of French style cheese.

The product has a shelf life of 18 months at <-18°C or 6 months at <4°C.

Aroma developing culture for cheese.

Contains: Brevibacterium linens, Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum

PLA is a blend for cheese with mixed surface flora made up of "morge" bacteria (including B. Linens) in high concentration coupled with an "activator mould" effective at the start of the maturation process. The mix of strains are associated with the aroma and flavour of French style cheese.

The product has a shelf life of 18 months at <-18°C or 6 months at <4°C.

Yeasts for de-acidification in cheese making and aroma developing in sachets.

Typical usage: 2 doses per 1000 litres of milk.

Contains Kluyveromyces lactis.

18 months shelf life if kept <-18°C and 6 months at < 4°C.

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, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides.

KL 71 is Kosher approved.

Yeasts for de-acidification in cheese making and aroma developing.

Contains Kluyveromyces lactis.

18 months shelf life if kept <-18°C and 6 months at < 4°C.

KL 71 is compatible with other desirable flora during cheese making, has a rapid neutralisation capability, aroma deveopment and enzymatic activity. KL 71 allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides.

KL 71 is Kosher approved.

Yeasts for de-acidification in cheese making and aroma developing.

Contains Kluyveromyces lactis.

18 months shelf life if kept <-18°C and 6 months at < 4°C.

KL 71 is compatible with other desirable flora during cheese making, has a rapid neutralisation capability, aroma deveopment and enzymatic activity. KL 71 allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides.

KL 71 is Kosher approved.

Aroma developing culture for cheese in sachets.

Contains: Brevibacterium linens, Arthrobacter nicotianae,  Geotrichum candidum

Minimum inoculation level of 1 dose per 1000 litres of milk - direct or indirect.

ARN develops aroma and character of cheeses. It produces the specific flavour of Normandy cheese and a balanced surface flora between Penicillium candidum and the acid sensitive bacteria. Two types of the Brevibacterium linens are used, one associated with orange colouration, the other ivory.

The product has a shelf life of 18 months at <-18°C or 6 months at < 4°C. 

ARN is Kosher approved.

ARO 21-HA is a blend of micro organisms for for soft cheese flavour.

ARO 21-HA blend is lyophilised and is in two parts: a bottle with Hafnia alvei and a sachet with the remainder of the microbial blend.

ARO 21-HA provides a typical "raw milk/cabbage" aroma for pasteurised or thermised milk that allows a cheese rich in traditional aroma notes with a high microbiological security.

Shelf life: is 18 months at -55°C and 2 months at -18°C.

Typical usage: 10 doses per 10,000 litres of milk

Contains: Kluyveromyces lactis, Candida valida, Lactobacillus paracasei, Brevibacterium linens, Staphylococcus carnosus, Hafnia alvei-Strain 2472.

The freeze dried pastille in the bottle must be re-hydrated in sterilised milk or sterilised physiological water at a temperature of 25 - 30°C. The resulting solution is then added directly to the milk before renneting, along with the contents of the sachet. It is not necessary to re-hydrate the sachet blend before innoculation of the milk.

Yeasts in sachets for de-acidification in cheese making and aroma development.

Shelf life of 18 months at <-18°C and 6 months at <4°C

Typical dosage: 2 doses per 1000 litres of milk.

Contains: Candida utilis.

Direct inoculation into milk.

CUM is compatible with other desirable flora during cheese maturation, has a rapid neutralisation capability, aroma development and enzymatic activity. CUM allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides. 

CUM is Kosher approved.

Yeasts in sachets for de-acidification in cheese making, especially ripened cheese.

Shelf life of 18 months at <-18°C and 6 months at <4°C

Typical dosage: 1 dose per 1000 litres of milk.

Contains: Debaryomyces hansenii. 

It is recommended that DH LYO 2D is sprayed onto the cheese surface or add it to the "reserve mix"in the ripening room. 

DH is compatible with other desirable flora during cheese maturation, has a rapid neutralisation capability, aroma development and enzymatic activity. It has rapid growth capability preparing the substrate for acid sensitive organisms and inhibiting the growth of undesirable fungi contaminants. DH allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides. 

DH is Kosher approved.

Yeasts for de-acidification in cheese making, especially ripened cheese.

Shelf life of 18 months at <-18°C and 6 months at <4°C

Contains: Debaryomyces hansenii.

It is recommended that OVDH is sprayed onto the cheese surface or add it to the "reserve mix" in the ripening room.

DH is compatible with other desirable flora during cheese maturation, has a rapid neutralisation capability, aroma development and enzymatic activity. It has rapid growth capability preparing the substrate for acid sensitive organisms and inhibiting the growth of undesirable fungi contaminants. DH allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides.

DH is Kosher approved.

Yeasts for de-acidification in cheese making, especially ripened cheese.

Shelf life of 18 months at <-18°C and 6 months at <4°C

Contains: Debaryomyces hansenii.

It is recommended that OVDH is sprayed onto the cheese surface or add it to the "reserve mix" in the ripening room.

DH is compatible with other desirable flora during cheese maturation, has a rapid neutralisation capability, aroma development and enzymatic activity. It has rapid growth capability preparing the substrate for acid sensitive organisms and inhibiting the growth of undesirable fungi contaminants. DH allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides.

DH is Kosher approved.