Lallemand Specialty Cultures
FLAV-ANTAGE®

FLAV-ANTAGE®

Ripening and aromatic cultures for dairy applications

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

Lallemand Specialty Cultures (LSC) offers a unique range of 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.

Product Key features
Flavor blends
FAA1 Delivers an orange/red surface color

Produces strong fruity (apple) and creamy flavor notes

FAA4 Delivers a thin velvety white and orange surface color

Produces strong fruity (Munster) and cowshed flavor notes

FAPM Delivers a white velvety surface (surface turns beige with aging)

Produces strong typical bloomy soft cheese flavor notes

FETRX1 Delivers a thin, dry, velvety white surface

Produces fresh buttery and creamy flavor notes

LMC Delivers a soft melty mouthfeel

Produces fresh buttery and creamy flavor notes

No impact on surface color

Yeasts
DHF De-acidifies the surface fast for other culture(s) to grow

Produces mild fruity and creamy flavor notes

Prevents undesirable flora

DHR Slowly de-acidifies the surface for other culture(s) to grow

Produces strong fruity flavor notes

Prevents undesirable flora

KL Softens the curd

Produces fruity (apple) flavor notes

Reduces bitterness

Limits post acidification

Geotrichum candidum
GCA Delivers an intermediate, white color surface

Produces sulfur compounds and fruity (apple) flavor notes

GCB Delivers a filamentous, white color surface (used with Penicillium c. to decrease mycelium density)

Produces mild fruity flavor notes

Strongly reduces bitterness

GCM Delivers a filamentous, white color surface

Produces fruity and mild creamy flavor notes

GCC Delivers a slightly wavy, intermediate, white to creamy white color surface

Produces fruity, flowery and strong cowshed flavor notes

GCD Delivers a thin, yeast-like, wavy, creamy white color surface

Produces fruity and intense creamy flavor notes

Brevibacterium linens
BLE3 Delivers a beige orange surface color (fast)

Produces sulfur compounds and strong cowshed flavor notes

Dry non-sticky touch

BLIC Delivers a red orange surface color (intensified when used during cheese wash)

Produces fruity and creamy flavor notes

BLO Delivers an orange surface color (stable)

Produces fruity flavor notes

Wet sticky touch

Staphylococcus xylosus
MIC2 No impact on surface color

Softens the curd and produces fruity flavor notes

XULY Delivers an orange surface color (earlier than Brevibacterium l.)

Softens the curd and produces fruity flavor notes