Adjunct Cultures

Adjunct cultures are supplementary cultures that enhance functional characteristics of cheese that go through longer ripening periods.

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LyoPro® LM

Characteristics: Acidification: ○○○○○ Aroma: ●●●●○   Gas: ●●●●○

Description: Leuconostoc mesenteroides subsp. cremoris is a culture used for eye formation cheese, flavoring of butter, fresh and soft cheese, in association with different mesophilic cultures like Lactococcus lactis and Lactococcus cremoris. Gas producer culture with good flavoring activity.

Composition: Leuconostoc mesenteroides subsp. cremoris

Application: Semi-hard and continental cheese, fresh and soft cheese, and the flavoring of butter.

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® LB

Characteristics: Acidification: ●●●●○ Aroma: ●●●○○  Proteolysis: ●●●●○ Gas: ○○○○○

Description: Lactobacillus bulgaricus is a typical culture with good proteolyzing capacity, good acidification and flavoring capacity (diacetyl formation). Lactobacillus bulgaricus is a culture used to prepare fermented milk and cheeses in association with different cultures like Streptococcus salivarius subsp. thermophilus.

Composition: Lactobacillus bulgaricus

Application: Mozzarella, pizza cheese, pasta filata, soft and hard cheese.

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® LH

Characteristics: Acidification: ●●●●○ Aroma: ●●●○○  Proteolysis: ●●●●○ Gas: ○○○○○

Description: Lactobacillus helveticus is a typical culture with high proteolysis capacity and acidifying activity. A special adjunct of this culture in cheese production accelerates acidification and proteolysis with production of flavor compounds and the reduction of ripening time. Lactobacillus helveticus is a typical culture used to prepare semi-hard cheese like Cheddar, or pasta filata cheese like Provolone in association with different thermophilic cultures like Streptococcus salivarius subsp. thermophilus.

Composition: Lactobacillus helveticus

Application: Semi-hard and hard cheese like Cheddar, or pasta filata cheeses like Provolone.

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® Pionic

Characteristics: Acidification: ●●○○○ Aroma: ●●●○○ Gas: ●●●●● Large eye formation

Description: A typical culture with high temperature resistance that can be used in conjunction with mesophilic or thermophilic starters . Its good capacity of gas formation gives  cheeses the characteristic eyes, aroma and flavor in Swiss Cheese types where the typical propionic aroma and eye formation are desired.

Composition: Propionibacterium freudenreichii subsp. shermanii

Application: Swiss cheese types, like Emmenthal, Gruyère, Greve

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel