CLO is a protective culture consisting of a specifically selected salt-tolerant strain of Brevibacterium linens. CLO culture ensures a uniform and controlled surface treatment in the production of pressed and soft cheese with an orange appearance. Growth of CLO culture results in very fast development of an orange pigment that will cover the cheese, and thereby, contributes to the ripening process as well as the characteristic colouring of the cheese even at lower temperatures. Due to high proteolytic and medium lipolytic activity the ripening and aroma of the cheese are enhanced. Nevertheless CLO culture, alone, does not give a surface smear on the cheese and also due to being pH sensitive to pH <5.6 CLO should be combined with other smear bacteria. Generally a blend of surface ripening cultures is recommendable.
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