Products

Lactobacillus helveticus is a typical culture with high proteolysis capacity and acidifying activity. A special adjunct of this culture in cheese production accelerates acidification and proteolysis with production of flavor compounds and the reduction of ripening time. Lactobacillus helveticus is a typical culture used to prepare semi-hard cheese like Cheddar, or pasta filata cheese like Provolone in association with different thermophilic cultures like Streptococcus salivarius subsp. thermophilus.

A homofermentative lactic acid producing culture with good acidifying activity.

A homofermentative thermophilic culture suggested for pasta filata cheese and hard cheese like Grana. During ripening it develops more aroma due to the higher proteolytical activity of Lactobacillus Helveticus. In terms of production performance it is very similar to the STB culture.

A typical culture with high temperature resistance that can be used in conjunction with mesophilic or thermophilic starters . Its good capacity of gas formation gives cheeses the characteristic eyes, aroma and flavor in Swiss Cheese types where the typical propionic aroma and eye formation are desired.

VitaPro® Natamycin 95 is a cost effective natural preservatives that is used to prevent food spoilage caused by mold and yeasts in the dairy processing industry. It is produced by the fermentation of Streptomyces Natalensis and is proven to be highly effective in small dosages. (Also when compared to synthetic or chemical preservatives)

A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma and consistency. These types of cheeses include fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese.

A mesophilic and thermophilic homofermentative culture blend with the presence of Streptococcus Salivarius subsp. thermophilus which improves fermentation performances in relationship to faster acidification time. It is used in the production of semi-hard, hard, and very hard pressed cheeses.

VitaPro® Natamycin 50% Salt (NaCl) is a cost effective natural preservatives that is used to prevent food spoilage caused by mold and yeasts in the dairy processing industry. It is produced by the fermentation of Streptomyces Natalensis and is proven to be highly effective in small dosages. (Also when compared to synthetic or chemical preservatives)

A homofermentative starter that is suggested for low moisture pasta filata cheese like Provola (string cheese). The low proteolytic activity of Lactobacillus bulgaricus gives aroma to the cheese and in pizza cheese production it reduces browning problems and improves the melting performance.

A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidifcation times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses. It can also be suggested for the production of cream cheese and goat cheese.

Bacillus Coagulans is a heat stable probiotic strain that is used as a functional ingredient in the bakery and food industry which can deliver health benefits including a healthy gut and can assist with digestion.

A homofermentative thermophilic single strain of Streptococcus Salivarius subsp. thermophilus that is suggested for the production of pasta filata for cow and buffalo mozzarella. Its characteristics include no proteolytic activity and a slow fermentation activity when it’s close to the pH for stretching. This provides a more standardized product and gives more stability during shelf-life. When combined with Lactobacillus delbrueckii subsp. bulgaricus or Lactococcus lactobacillus helveticus it can also be used for the production of pizza cheese as these strains reduce browning problems and improve the melting performance.