SB 108 consists of a specifically selected salt-tolerant strain of Brevibacterium linens to ensure a uniform and controlled surface treatment in the production of pressed and soft cheese with an orange appearance. The supplied strain is not so sensitive to lower pH than other B. linens strains and the growth results in very fast development of an orange pigment that will cover the cheese. Thereby SB 108 contributes to the ripening process as well as the characteristic colouring of the cheese. Due to high proteolytic and medium lipolytic activity the ripening and aroma of the cheese is enhanced especially if SB 108 is used together with SS 1 (Staphylococcus succinus). Generally a blend of surface ripening cultures is recommendable.
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