Products

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.

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 white mold culture that shows a weak to medium proteolytic activity, weak lipolytic activity and average sensitivity to NaCl. It‘s used in association with Penicillium candidum. The culture typically forms a white, flat, yeast-like mycelium. It reduces bitterness and produces aromatic compounds such as methylcetones, alcohols and fatty free acids with excellent development of aroma and flavor. It also breaks down lactic acid resulting in an increase in the pH of the cheese and allows the development of ripening flora (for instance the corynebacteria). Its rapid growth prevents atypical molds from contaminating the cheese.

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.

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.

VitaPro® ε- Polylysine (ε- Poly-L-lysine) is a food grade natural preservative (GRAS) for a variety of foods that extends shelf-life due to its high antimicrobial activity against the growth of gram-positive bacteria, gram-negative bacteria, yeasts & molds. It’s derived naturally and produced by the fermentation process of Streptomyces albulus under aerobic conditions.

A defined thermophilic homofermentative culture that is mainly suggested for hard pasta filata cheese like Provolone and Caciocavallo along with other cheeses that during the long ripening periods undergo extensive proteolysis. The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.

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)

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)

Transglutaminase is a widely used natural enzyme produced by the fermentation of Streptoverticillium Mobaraense that binds the natural protein sources of food, improving the texture, avoiding syneresis, and reducing costs without additional additives or extra powder proteins.

VitaPro® Nisin is a natural antibacterial food and dairy preservative produced by the fermentation of lactic acid bacterium, Lactococcus lactis. VitaPro® Nisin inhibits the growth of a wide range of gram-positive bacteria and pathogenic bacteria, and is particularly effective against some heat resistant spore-forming bacteria.

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.

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 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.

Leuconostoc mesenteroides subsp. cremoris is a culture used for eye formation cheese, flavoring of butter, fresh and soft cheese, in association with different mesophilic cultures like Lactococcus lactis and Lactococcus cremoris. Gas producer culture with good flavoring activity.

A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis the and the addition of Leuconostoc mesenteroides increases aroma production and eye forming ability in semi-hard and hard cheeses. It is also suggested for cream cheese and goat cheeses as well as for the aromatization of cream for butter production.

Lactobacillus bulgaricus is a typical culture with good proteolyzing capacity, good acidification and flavoring capacity (diacetyl formation). Lactobacillus bulgaricus is a culture used to prepare fermented milk and cheeses in association with different cultures like Streptococcus salivarius subsp. thermophilus.

A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis allows cheeses to obtain a more noticeable aromatic profile. In semi-hard and hard cheeses it produces small eyes. It is used in the production of fresh, soft cheeses, and semi-hard cheeses.

ViviMax™Annatto is a gmo-free double strength water soluble natural color produced through a purification process that is used in cheeses to give its eye appealing yellow to orange color. It comes from various carotenoid pigments found in the seeds of the achiote tree.

A homofermentative lactic acid producing culture with good acidifying activity.

VitaPro® Natamycin 50% Lactose is a cost effective natural biopreservatives 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). It has no activity against the growth of bacteria.

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.

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 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.

A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus diacetylactis adds a nice buttery flavor along with the addition of Leuconostoc mesenteroides that increases aroma production and eye forming ability in semi-hard and hard cheeses. It is also suggested for cream cheese and goat cheeses as well as for the aromatization of cream for butter production.