Lallemand Specialty Cultures Unveils Innovative Cultures to Enhance Cheese Quality and Appeal
Source: The DairyNews
Lallemand Specialty Cultures (LSC) has announced significant advancements in microbial solutions aimed at boosting the quality and appeal of dairy products, especially cheese.
Among these innovations is the introduction of Flav-Antage BLB1, a strain of Brevibacterium aurantiacum, developed specifically for washed-rind and smeared-rind cheeses. This culture is designed to improve the visual and sensory qualities of cheese, offering intense coloration and robust flavors naturally, without the use of artificial additives.
The Flav-Antage BLB1 culture not only adds striking brown hues to cheese rinds but also infuses aromatic compounds that enhance the cheese’s sensory appeal. This aligns with the current clean label trends by providing a natural alternative to traditional colorants like caramel. It allows cheese producers to experiment with a spectrum of rind colors—from creamy white to deep orange and brown—and textures, from moist and sticky to dry and crisp, catering to a range of consumer tastes.
Additionally, LSC has rolled out Flav-Antage LN2, a culture of Leuconostoc mesenteroides, tailored to enhance the production of blue cheese. This culture facilitates the curd opening process, creating the perfect conditions for the growth of blue mold. Flav-Antage LN2 effectively manages CO2 production, which is crucial for achieving consistent and uniform curd openings, thereby ensuring a stable cheese structure even with variations in seasonal conditions and milk sources.
This culture also supports the growth of Penicillium roqueforti, the mold essential for the distinctive flavor and veining of blue cheese. It accentuates the blue color and intensifies the flavor, meeting the expectations of blue cheese connoisseurs.
The Flav-Antage BLB1 culture not only adds striking brown hues to cheese rinds but also infuses aromatic compounds that enhance the cheese’s sensory appeal. This aligns with the current clean label trends by providing a natural alternative to traditional colorants like caramel. It allows cheese producers to experiment with a spectrum of rind colors—from creamy white to deep orange and brown—and textures, from moist and sticky to dry and crisp, catering to a range of consumer tastes.
Additionally, LSC has rolled out Flav-Antage LN2, a culture of Leuconostoc mesenteroides, tailored to enhance the production of blue cheese. This culture facilitates the curd opening process, creating the perfect conditions for the growth of blue mold. Flav-Antage LN2 effectively manages CO2 production, which is crucial for achieving consistent and uniform curd openings, thereby ensuring a stable cheese structure even with variations in seasonal conditions and milk sources.
This culture also supports the growth of Penicillium roqueforti, the mold essential for the distinctive flavor and veining of blue cheese. It accentuates the blue color and intensifies the flavor, meeting the expectations of blue cheese connoisseurs.
