Products

Codex ing Biotech Ingredients

19 Products found on Codex ing Biotech Ingredients in Enzymes & Starter Cultures

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses: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.

LyoPro® Alpine

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses: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.

LyoPro® Feta

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

A homofermentative lactic acid producing culture with good acidifying activity.

TGPro™ Transglutaminase

Ingredient Name:Transglutaminase
Functions:Enzyme
Labeling Claims:Additive-free
End Uses:Cheese, Yogurt

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.

LyoPro® LH

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® TAC

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® STB

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® GC

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® MBH

Ingredient Name:Starter Culture, Dairy
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses: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.

LyoPro® MDL

Ingredient Name:Starter Culture, Dairy
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® MBD

Ingredient Name:Starter Culture, Dairy
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

LyoPro® LM

Ingredient Name:Starter Culture, Dairy
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses: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.

LyoPro® MD

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® STH

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® MO

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses: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.

LyoPro® TPF

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® MB

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

LyoPro® LB

Ingredient Name:Starter Culture, Dairy
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.

LyoPro® FLORALAC

Ingredient Name:Starter Culture, Cheese
Functions:Cell Starter Culture
Labeling Claims:Kosher
End Uses:Cheese

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.