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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
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
LyoPro® TPF
Characteristics: Acidification: ●●●●○ Aroma: ●●○○○ Proteolysis: ○○○○○ Gas: ○○○○○
Description: A homofermentative thermophilic single strain of Streptococcus Salivarius subsp. thermophilus that is suggested for the production of pasta filata for cow and buffalo mozzarella. Its characteristics include no proteolytic activity and a slow fermentation activity when it’s close to the pH for stretching. This provides a more standardized product and gives more stability during shelf-life.
When combined with Lactobacillus delbrueckii subsp. bulgaricus or Lactococcus lactobacillus helveticus it can also be used for the production of pizza cheese as these strains reduce browning problems and improve the melting performance.
Composition: Streptococcus Salivarius subsp. thermophilus
Application: Mozzarella, pasta filata, soft to hard type cheese like Halloumi.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® STB
Characteristics: Acidification: ●●●●○ Aroma: ●●●○○ Proteolysis: ●●○○○ Gas: ○○○○○
Description: A homofermentative starter that is suggested for low moisture pasta filata cheese like Provola (string cheese). The low proteolytic activity of Lactobacillus bulgaricus gives aroma to the cheese and in pizza cheese production it reduces browning problems and improves the melting performance.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. 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® STH
Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Proteolysis: ●●●○○ Gas: ○○○○○
Description: A homofermentative thermophilic culture suggested for pasta filata cheese and hard cheese like Grana. During ripening it develops more aroma due to the higher proteolytical activity of Lactobacillus Helveticus. In terms of production performance it is very similar to the STB culture.
Composition:
Streptococcus Salivarius subsp. thermophilus,
Lactobacillus Helveticus
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® TAC
Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Proteolysis: ●●●●○ Gas: ○○○○○
Description: A defined thermophilic homofermentative culture that is mainly suggested for hard pasta filata cheese like Provolone and Caciocavallo along with other cheeses that during the long ripening periods undergo extensive proteolysis. The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. bulgaricus,
Lactobacillus helveticus
Application: Aged Cheeses, Provolone, Caciocavallo, Pecorino Romano, Grana, Emmental
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
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. It‘s used in association with Penicillium candidum. 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 with excellent development of aroma and flavor. 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 a weak proteolytic activity, medium lipolytic activity and strong antimucor activity. Cheeses produced with PC form a white to cream-colored mycelium with average density. 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
