SB 67 consists of a specifically selected Corynebacterium casei that in combination with other surface cultures, such as Lyofast DH 1 (Debaryomyces hansenii) and staphylococci cultures, ensures a uniform and controlled surface treatment in the production of pressed and soft cheese with an orange appearance. Growth of SB 67 contributes to very fast development of a surface cover on the cheese, and thereby, plays a part in the colouring, protection against indigenous moulds, and the ripening process. Due to relatively high proteolytic and medium lipolytic activity the aroma of the cheese is enhanced.
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