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Other Ripening

Other Ripening

Other Ripening Cultures

Miscellaneous mold, ripening and adjunct cultures for cheese.

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FLAV 54 Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma. Helps accelerate cheese flavor development. Produces a savory flavor note in aged cheese. Learn More
LBC80 Adjunct culture providing accelerated maturation, low lipolytic activity and enhanced flavor and aroma. Used in semi-hard cheeses such as cheddar. Provides high levels of amino-peptidase to help prevent bitterness as the cheese ages. Learn More
 
MVA Adjunct culture for helping with aroma-development through protein and fat breakdown. Learn More
Mycoderm White mold esp. for Tomme cheese. Produces a light felt surface coverage Learn More
 
Mycodore White mold esp. for Tomme cheese. White fluffy surface, with a yellow/brown underside. Learn More
Propionibacteria

This culture is used as an adjunct primarily for the eye formation, aroma and flavor production (propionic acid) in Swiss-type cheeses.

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