Fromagex

A selected single strain ripening culture with origins in traditional cheese making.

SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.

The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.

The culture may be applied in the production of all smeared and mixed rind cheeses.

The cultures contributes to soften cheese body and may reduce ripening time.

Selected mold strain with origin in traditional cheese making.

SWING P.

Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.

P.

Album can be used in soft cheese and lactic cheese.

Blend of microorganisms for soft cheese flavour.

CHY-MAX Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

Freese dried culture for direct inoculation.

Defined multiple-species culture.

Disinfect opening area with ethanol before opening package.

Cut open and add culture to process milk under aseptic conditions.

It has to be considered that the whole content of the package is to be applied to assure constant product quality.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.