A defined blend of mesophilic homofermentative adjunct culture.
The selection of the culture is based on a unique balanced aminopeptidase composition.
The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose.
The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.
This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.
The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes.
It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat.
