Nov
22,
2017
Nov 22, 2017
With over 100 years of experience, Lallemand Specialty Cultures (LSC) develops and markets a complete range of surface and ripening cultures to serve cheesemakers wishing to develop “signature” cheeses. Discover the newest LSC products including the LALFLORA® Monts d’Auvergne, a rich flavoring culture for cheese technologies such as pressed cheese, and the LALCULT® Blue LN1029 for blue cheese applications.
LALFLORA®, the best indigenous flora from raw milk to deliver your “signature” cheese! LSC fermentation experts select the most aromatic, safe-to-use and technologically relevant indigenous flora from the best raw milk sources. The resulting products deliver a complete fermentation solution which simultaneously addresses the aromatic, technological and food safety expectations to cheesemakers seeking to produce “signature” and Terroir cheeses.
The blue cheese line answers to the rising interest in blue cheeses worldwide. LSC offers a range of products including its newest LALCULT® Blue LN1029, a heterofermentative gas producing culture. This Leuconostoc mesenteroides strain was specifically selected for its ability to open the curd and allow for the blue mold growth.
Meet us and discover our solutions at Food Ingredients Europe in Frankfurt, November 28-30, Hall 8 Booth OR30
