Ripening & Mold Cultures

Ripening and Mold Cultures are fungal cultures that require oxygen to optimize development that are primarily used for cheese ripening.

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LyoPro® GC

Characteristics: Proteolysis: ●●●○○ Lypolysis: ●●○○○

Description: A white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese.

Application: White mold cheeses, Brie, Camembert

Composition: Geotrichum Candidium

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

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® PC

Characteristics: Proteolysis ●●●○○ Lypolysis: ●●●●○

Description: A white mold culture with very fast growth rate. It presents medium proteolytic and medium-high lipolytic activity. Cheeses produced with PC form a white to cream-colored, medium high and very dense mycelium. It can be used for white mold cheese, soft cheese with blue-white mold. The culture is also suitable for cheese with high NaCl level and low pH values.

Application: White mold cheese & soft cheeses with blue-white mold.

Composition: Penecillium Candidium

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

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® PR

Characteristics: Proteolysis: ●●●●○ Lypolysis ●●●●○

Description: Dark blue-green mycelium with a piquant flavor. It presents a high growth rate and has a medium-high proteolytic and lipolytic activity.

Application: Danablu, Roquefort, Gorgonzola, Edelpilzkase, Stilton.

Composition: Penecillium Roqueforti

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

Kosher Status:
OK Kosher Cholov Yisroel