Taste Profile Cultures

The cultures forming the taste profile of the cheeses fully reveal the aroma of the cheese during ripening and form the developed pattern of LH-BO2, which is mainly used in the production of Italian and Swiss type cheeses. Gives a spicy, pronounced cheese flavor In the PS-series, propionic acid bacteria are responsible for the second fermentation in Emmentaler type cheeses and produce propionic acid, acetic acid and CO2, forming a specific sweet-spicy taste and developed pattern. type Used in cheeses such as Emmentaler, and also used in cheeses such as Maasdamer, Gorny, Altai CR-series is used in the production of hard and semi-hard ripening cheeses: Russian, Dutch, Gouda, Edam. They enhance the overall intensity of the taste of cheese, emphasizing all the important shades of taste and aroma. Cultures enhance the ability to produce a creamy, mature and pure taste. CR Buttery-01 is used for young cheeses and fresh foods. Gives a fresh, creamy taste