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Yeasts

Yeasts

Yeasts

Yeasts are used primarily in washed-rind cheeses to produce flavor and provide neutralizing power (de-acidification) for use in combination with corynebacteria. Yeasts are mainly derived from the species Debaryomyces hansenii and Kluyveromyces lactis.

CUM Yeast for de-acidification and aroma development. High proteolytic and lypolitic activity. Fast growth Learn More
DH Yeast for de-acidification and aroma development. Can inhibit blue mold from growing. Learn More
 
KL71 Yeast for de-acidification and aroma development. Neutralizes the surface pH in washed-rind cheese to allow the growth of the B. linens strains. Learn More
R2R Colored yeast (pink/red) for de-acidification and aroma development Learn More