Lallemand Specialty Cultures
FLAV-ANTAGE®

FLAV-ANTAGE®

DairyPlant-based

Lallemand Specialty Cultures (LSC) offers a unique range of ripening and aromatic cultures for dairy and plant-based 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.
  • Penicillium candidum: 
  • Propionibacterium freudenreichi: 
  • Lactobacillus rhamnosus:
  • Leuconostoc: Develops the color, flavor and texture of blue cheeses.

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