PRODUCTS: CHEESE

What is a Food.com’s lactic culture?
It is a high quality blend of lactic acid bacteria at high concentration for direct milk inoculation.
Lactic acid bacteria are essential for cheese fermentation. Different strains combinations are generally used according to the production technology and the sensory characteristics of the final product.
Through a cultures’ specific formulation we can provide each customer with tangible technological help.

Strains Type of Cheese Products
FRESH CHEESES
ST LB LC LD LL LM Mascarpone, Crescenza, Robiola, Caprino, Quartirolo, Primo Sale, fresh Caciotta, Taleggio, Flavored cheeses, Cottage cheese, Sour cream, Twarog, Halloumi, Feta, Butter. FETA, MA, MZC, OPB, PFMM, TAL, T-MIX
PASTA FILATA CHEESES
ST LB LH Grana cheese type, Provolone, Parmesan, Nostrano, Canestrato, Hard cheeses. MZA, MZB, MZC, MZH
SOFT CHEESES
ST LB LC LD LL LM Pen Can Geo Roqueforti Camembert, Brie, Gorgonzola, Blue cheese, Robiola, Taleggio, Caprino. CRE, OPB, GEO-CANDIDUM, PEN-CANDIDUM, P-RQF, TAL, TM
SEMI-MATURE CHEESES
ST LB LC LD LL LM P Ps Mozzarella, Burrata, Mozzarella di Bufala, Fiordilatte, Pizza cheese, Scamorza, Provolone Dolce, Provolone Piccante, Caciocavallo, Kashkaval. MA, MAC, MZC, OMAT, OPB, PFMM, TM, PROPION 1, PROPION 2
PECORINO CHEESE TYPES
ST LB LC LH LL Pecorino Romano, Pecorino Toscano, Pecorino Sardo, Pecorino Siciliano, Fiore Sardo, Manchego, Feta, Semi-hard cheeses. FETA, MA, MAC, OMAT, OPSD, OPS SEMIDIRETTO, PT, TMH
MATURE CHEESES
ST LB LC LH LL Caciotta, Caciotta with eyes, Asiago, Toma, Italico, Edam, Gouda, Cheddar, Emmenthal, Gruyère, Swiss, Maasdam, Fontal, Fontina, Crumbly cheeses. GRANA, MA, OPSD, PT

Propionics

Application Composition Product
Emmenthaler, Swiss, Maasdam, (GAS +++++) Propionibacterium freudenreichii PROPION 1
Emmenthaler, Swiss, Maasdam, (GAS +++) Propionibacterium freudenreichii subsp. shermanii PROPION 2
Product suitable for: V VEGETARIAN | H HALAL | B BIO PRODUCTIONS
Coagulants Composition IMCU
Chymosin
Liquid / Powder
V H
100% chymosin Standard or high concentration
Microbial coagulant
Liquid / Powder
V H
Mucor miehei Standard or high concentration
Calf rennet
Liquid form
H B
80%-95% chymosin, also available preservative-free version without Sodium Benzoate from 150 to 1000
Calf rennet
Powder form
H B
95% chymosin, no preservatives added from 1000 to 1300
Animal rennet
Paste
B
Traditional or purified lamb rennet paste, purified kid rennet paste (chymosin 80%) 130
Application Composition Product
Brie, Camembert, Soft fresh cheeses, Robiola Penicillium Candidum PEN-CANDIDUM
Brie, Camembert, Soft fresh cheeses, Robiola Geotrichum Candidum GEO-CANDIDUM
Gorgonzola, Roquefort, Blue Cheeses Penicillium Roqueforti P-RQF
Cheeses surface - Taleggio and similar cheeses Brevibacterium Linens BREVIBACT
Application Composition Product
Fresh cheeses, Cream cheeses, Soft cheeses Lactobacillus acidophilus Lactobacillus acidophilus
Fresh cheeses, Cream cheeses, Soft cheeses Bifidobacterium bifido Bifidobacterium bifido
Fresh cheeses, Cream cheeses, Soft cheeses Lactobacillus casei Lactobacillus casei
Fresh cheeses, Cream cheeses, Soft cheeses Ramnosus Ramnosus
Fresh cheeses, Cream cheeses, Soft cheeses Plantarum Plantarum
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