FLAV-ANTAGE®: Ripening and aromatic cultures for dairy applications

Benefits vary depending on the type of surface and ripening cultures :

Geotrichum candidum : Deliver a white to creamy color thin coat and enhance cheese flavor.
Yeasts : Deacidify the surface or soften the curd while producing fruity flavor notes.
Brevibacterium linens : Responsible for the color (from beige to red/orange) of washed-rind and smeared-rind soft cheeses.
Staphylococcus xylosus : Soften the curd and possibly color the surface of washed-rind and smeared-rind soft cheeses.
Flavor blends of several surface and ripening cultures designed for different cheese technologies.
Penicillium roqueforti : Develop the color, flavor and texture of blue cheeses.

For more information, please send your request to lsc@lallemand.com