SRC 1 consists of specifically selected strains of Debaryomyces hansenii, Staphylococcus xylosus, Arthrobacter globiformis, Brevibacterium linens, and Geotrichum candidum to ensure a uniform and controlled surface treatment in the production of pressed and soft cheese with a orange appearance. Growth of cultures results in very fast development of a uniform cover of the cheese, and thereby, 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 flavour of the cheese are enhanced and the bitterness decreased. To enhance the advantages of using this surface ripening culture it is recommendable to apply DH 1 culture (Debaryomyces hansenii) and Lyofast SE 2 (Staphylococcus equorum) to the brine.
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