| Soft Cheese
Flavor: characteristic The manufacturing process for soft and semi-soft cheeses is characterized by two distinctive steps; first acidification of the curd by lactic acid bacteria (primary culture), then ripening of the cheese controlled by the primary cultures and surface ripening cultures (SWING). We offer a full range of cultures including both primary and SWING cultures available for mesophilic and thermophilic-based technologies.
Our series of primary cultures are designed to handle different aspects of the acidification: production of lactic acid in the milk or the curd, proteolysis of the curd and development of cheese flavor. The SWING cultures are available as red smear and mold types. They furthermore ensure flavoring, coloring of the veins in blue cheese, debittering, pH neutralization, and covering and protection of the cheese. |