Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but arerarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.
The culture will provide flavor and medium to high CO2 formation.
Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but ar rarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.
The culture will provide flavor and medium to high CO2 formation.
Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
Selected yeast strains with origin in traditional French cheese making.
SWING® LAF TRIO is a blend of defined yeast strains.
They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.
The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.
Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.
Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.
The culture works in different ways:
The culture works in different ways:
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue application.
Quantity | Price |
---|---|
1 + | $31.34 |
19 + | $27.65 |
Quantity x 20 | Price per 20 |
---|---|
1 + | $34.16 |
6 + | $29.02 |
19 + | $24.40 |
Yeasts for des-acidification in cheese making.
Quantity | Price |
---|---|
1 + | $31.73 |
19 + | $26.95 |
Aroma developing and coloring culture for cheese.
Quantity | Price |
---|---|
1 + | $27.78 |
6 + | $26.86 |
19 + | $21.55 |
Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
Yeast for des-acidification in cheese making and aroma developing.
Quantity | Price |
---|---|
1 + | $31.90 |
19 + | $27.01 |