Optimize Your Dairy Production with LyoPro® Mesophilic Cultures

Enhance your industrial cheese and fermented dairy products with Codex-ing's LyPro® Mesophilic Cultures. Formulated to provide consistent texture and flavor profiles, our cultures are the choice of dairy professionals who want to maintain their quality and reduce costs. Click here for more info

Consistency from batch to batch

Discover the Difference in Dairy with Our Mesophilic Cultures – learn more now.

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LyoPro® Mesophilic Cultures - Product FAQs

What strains of lactic acid bacteria (LAB) are Included in the LyoPro® Mesophilic Cultures?

LyoPro® Mesophilic Cultures is composed of 4 strains of lactic acid bacteria:

  • Lactococcus lactis subsp. lactis 
    • Contributes to acidification and closed texture cheese.
  • Lactococcus lactis subsp. cremoris
    • Contributes to acidification and closed texture cheese.
  • Lactococcus lactis subsp. lactis biovar diacetylactis
    • Produces diacetyl, contributing to a buttery flavor and forming small open texture cheese.
  • Leuconostoc mesenteroides subsp. cremoris 
    • It produces CO2 and contributes to the flavor and open texture of cheese.

These strains contribute to acidification, flavor, and texture development in cheese production.

The strains in our mesophilic cultures are selected for their specific acidification rates and profiles, providing controlled pH reduction crucial for texture and flavor development in cheeses like Cheddar and Gouda.

Absolutely. Our mesophilic cultures are designed for scalability, ensuring consistent performance in both small artisanal settings and large-scale industrial applications. They maintain stability and viability under various manufacturing conditions.

No, our cultures are non-GMO, adhering to stringent industry standards for natural dairy fermentation processes. We prioritize natural strains to maintain the authenticity of the cheese’s flavor and texture.

The shelf life of our mesophilic cultures is typically 18 months from the date of manufacture when stored at -18°C or lower. Proper storage is crucial to maintain the viability and effectiveness of the cultures throughout their shelf life.

Our cultures are rigorously tested to ensure high levels of phage resistance and consistent performance batch after batch. This leads to a uniform quality in the final dairy product, crucial for commercial production.

While our mesophilic cultures are versatile, it’s important to consider interactions with other ingredients, such as rennet and lipases. We provide technical guidance to ensure optimal compatibility and performance in diverse cheese-making recipes.

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