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Other Ripening

Other Ripening

Other Ripening Cultures

Miscellaneous mold, ripening and adjunct cultures for cheese.

FLAV 54

Adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavor and aroma.

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MVA

Adjunct culture used in Tomme-style, some semi-hard, and ripened cheeses to help with aroma and texture development.

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Mycodore

White mold esp. for Tomme cheese. White fluffy surface, with a yellow/brown underside.

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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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