Lallemand Specialty Cultures (LSC) pursues its innovation strategy to meet the expectations of a constantly evolving market.
For Cheesemakers seeking to produce “signature” or Terroir cheeses, LSC selects the most relevant microorganisms from the indigenous flora to develop the LALFLORA® products. These are unique solutions used for direct inoculation which simultaneously address the aromatic, technological and food safety expectations.
For blue cheeses, LSC offers the Blue range with several complementary cultures. The LALCULT® Blue LN1029, a heterofermentative gas producing culture that perfectly opens the curd of soft blue cheeses to allow for the blue mold growth, and three FLAV-ANTAGE® Blue Penicillium roqueforti. They are designed to bring the typical colors of blue cheese, develop its uniquely delicate to tangy taste and deliver the texture found in cheeses such as Gorgonzola, Danablu and Stilton.
LSC offers a large range of Penicillium candidum to achieve a tailor-made bloomy rind. VELV-TOP® products optimize the surface appearance and color while enhancing the cheese flavor through different combinations of proteolytic and lipolytic activities. They also control the environment and contamination risk by inhibiting undesirable flora growth.
The VELV-TOP® BL PB1 is LSC newest solution to directly contribute to today’s production of soft bloomy rind cheeses. Unique in its performance, it produces a visually similar surface to that delivered by Penicillium candidum with all the technological advantages of Geotrichum candidum.
LSC also provides a biopreservation line to address the cheese industry main concerns with a first solution against Shiga toxin-producing Escherichia coli (STEC), LALCULT® Protect HA B16 while identifying strains against Listeria, Salmonella and other spoilage organisms like yeast and molds.
Learn more about these complete solutions at ACS: booth #10