Mesophilic Cultures

Mesophilic cultures are used in fermented milk products like cream, fresh cheese, soft cheese, semi-hard cheese, hard cheese and butter and perform best at 77-90°F (25 – 32°C).

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LyoPro® MO

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

Description: A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma and consistency. These types of cheeses include fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese.

Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris

Application: Cheddar, Monterrey Jack, Gouda, Edam, Cream, Feta & Cottage Cheese.

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

Kosher Status:
OK Kosher Cholov Yisroel

 

LyoPro® MD

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

Description: A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis allows cheeses to obtain a more noticeable aromatic profile. In semi-hard and hard cheeses it produces small eyes. It is used in the production of fresh, soft cheeses, and semi-hard cheeses.

Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis

Application: Chèvre, Cream cheese, Gouda, Edam, Blue, Havarti, Cottage cheese, Quark, Fromage Blanc

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

Kosher Status:
OK Kosher Cholov Yisroel

 

LyoPro® MDL

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

Description: A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis the and the addition of Leuconostoc mesenteroides increases aroma production and eye forming ability in semi-hard and hard cheeses. It is also suggested for cream cheese and goat cheeses as well as for the aromatization of cream for butter production.

Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc mesenteroides subsp. cremoris.

Application: Hard, Semi-hard and soft cheeses, Pecorino,Edam, Lerdammer, Gouda, white cheese, cream cheese, flavoring of milk and butter.

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

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® FloraLac

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

Description: A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus diacetylactis adds a nice buttery flavor along with the addition of Leuconostoc mesenteroides that increases aroma production and eye forming ability in semi-hard and hard cheeses. It is also suggested for cream cheese and goat cheeses as well as for the aromatization of cream for butter production.

Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc mesenteroides subsp. cremoris.

Application: Hard, Semi-hard and soft cheeses, Pecorino,Edam, Lerdammer, Gouda, white cheese, cream cheese, flavoring of milk and butter.

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

Kosher Status:
OK Kosher Cholov Yisroel