Applications and brand names
Dairy surface and ripening cultures
Dairy surface and ripening cultures are strains of organisms selected for their specific activity in traditional types of cheese. The covering cultures offered include a range of performance that will meet your needs for every application. A variety of key measurements are made on each strain including proteolytic and lipolytic activity, height of the mycelium, density and flavor production.
Dairy surface (Covering) cultures
Carefully researched and evaluated, these cultures provide the color and coverage needed for high quality cheeses.
Penicillium candidum
A range of Penicillium candidum products are offered for production of white mold. The strains are characterized for color production, surface coverage, density and for flavor production.
Midwest® Blue Mold Powder
This Penicillium roqueforti is widely used to produce a number of blue-veined cheeses. Strong blue/green color is a key to the pure clean flavor contribution it offers.
Dairy Ripening Cultures
A wide range of products are available that supply traditional flavors to an increasing number of soft, semi-hard and hard cheeses. Each strain is characterized for its ability to produce levels of specific flavors so that the best can be selected for your specific application.
Brevibacterium
Brevibacterium linens allows the formation of the rind of washed surface cheese and contributes strongly to cheese ripening by its specific aroma production, namely sulphurous volatile compounds (e.g. methanethiol, thiosulphate
Brevibacterium linens is a salt tolerant, aerobic and pigmented bacteria. Optimal growth requires a near-neutral pH which is obtained by the action of deacidifying yeasts. There are several strains offered with specific color and flavor contributions.
Yeast (Debaryomyces hansenii, Kluyveromyces lactis)
Yeast are unicellular fungi which have round, oval or cylindrical cells with a single nucleus. Yeast grow fast and distribute rapidly in the curd to contribute to the deacidification of lactose and lactic acid present in the curd. Yeast’s enzymatic activity (e.g.proteolytic, aminopeptidase, lipolytic) and production of aromatic compounds improve cheese flavor and reduce bitterness. Yeast growth increases pH, which also enhances the development of Corynebacterium species.
Geotrichum candidum
Geotrichum candidum is a filamentous fungus. It plays an important part in the appearance of the rind (thin and homogeneous cover) and in the organoleptic qualities of surface ripened cheeses. It breaks down lactic acid resulting in an increase in the pH of the cheese. It also allows for development of ripening flora (for instance the Corynebacterium species). Its rapid growth prevents atypical molds from contaminating the cheese.
The enzymatic action of Geotrichum candidum, (proteolytic, lipolytic) reduces bitterness and results in the production of aromatic compounds such as methylketones, alcohols and free fatty acids.