CULTURES FOR AROMATIZATION AND EYE FORMATION


CULTURES FOR AROMATIZATION AND EYE FORMATION

This group of flavoring cultures is specifically designed to provide more flavors to cheese, especially a medium or mature type. Cultures can also help to curb the development of any NSLAB (Non Starter Lactic Acid Bacteria, a secondary bacterial flora which is involved in the ripening and maturation stages of cheese and has no direct influence on the initial acidification step), and minimize variations of aroma due to an undesirable heightened growth.

The range of propionic type cultures that we offer allows for the achievement of the desired level of eyes in the finished product, as well as the development its correlated characteristic flavor.

 

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