Mesophilic & Thermophilic Cultures are used in semi-hard and hard pressed cheeses and perform best at 86-99°F (30-37°C).
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LyoPro® MB
Characteristics: Acidification: ●●●●○ Aroma: ●●○○○ Gas: ○○○○○
Description: A mesophilic and thermophilic homofermentative culture blend with the presence of Streptococcus Salivarius subsp. thermophilus which improves fermentation performances in relationship to faster acidification time. It is used in the production of semi-hard, hard, and very hard pressed cheeses.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Application: Cheddar to semi-hard cheeses: Cheddar, Cheshire, Colby, Monterrey Jack, Munster.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® MBD
Characteristics: Acidification: ●●●●● Aroma: ●●●○○ Gas: ●●●○○
Description: A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidifcation times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses. It can also be suggested for the production of cream cheese and goat cheese.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis
Application: Soft cheese semi-hard cheese, quark types, sour cream and buttermilk.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® MBH
Characteristics: Acidification: ●●●●○ Aroma: ●●●●● Gas: ○○○○○
Description: A homofermentative culture blend that shows good fermentation performance and aromatic abilities related to the presesence of Lactobacillus helveticus which has more proteolytical activity than other strains and produces a sweet nutty type flavor in cheeses that go through longer ripening periods. It is suggested for the production of semi-hard, hard and very hard cheeses.
Composition:
Streptococcus Salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp.cremoris,
Lactococcus lactobacillus helveticus
Application: Semi-hard, hard and very hard pressed cheeses, like Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® Alpine
Characteristics: Acidification: ●●●●○ Aroma: ●●●●● Gas: ●●○○○
Description: A blend of homofermentative and heterofermentative cultures that shows good fermentation performance, aromatic abilities and medium proteolytic activity. Due to the addition of Lactococcus lactis biovar. diacetylactis small eyes are formulated in the finished products.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis biovar. diacetylactis,
Lactobacillus lactis,
Lactobacillus helveticus
Application: Semi-hard, hard and very hard pressed Apline cheeses including Gouda, Edam, Feta, Provolone, Cheddar, Pecorino, Emmental, Fontal and Caciocavallo.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® Feta
Characteristics: Acidification: ●●●●○ Aroma: ●●●○○ Gas: ○○○○○
Description: A homofermentative lactic acid producing culture with good acidifying activity.
Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. Bulgaricus,
Lactobacillus helveticus.
Application: Feta
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
