Cheesemaking technologies
A range of starter cultures developed in order to enhance the taste and texture of the cheeses.
| DI-PROX | ||
| Hard cheese | Continental cheese | Blue cheese |
|---|---|---|
| Blends of thermophilic starter cultures | Blends of acidifying and aromatizing thermophilic starter cultures | Blends of acidifying and aromatizing thermophilic starter cultures |
| Specific starter cultures for the production of cheeses | Specific starter cultures for the production of cheeses | Specific starter cultures for the production of blue cheeses |
| Specific ripening | Aromatic cultures | Aromatic and gas-producing cultures making natural holes in the cheese |
| Soft cheese | Pasta filata | Feta |
| A selection of mesophilic and thermophilic starter cultures | Thermophilic starter cultures for fast acidification | Blends of mesophilic starter cultures etc |
| A selection of starter cultures for manufacturing traditional of olubilized soft cheeses | A selection of specific starter cultures for cidification and streching the curd: Mozzarella, pizza cheese, etc. | Specific starter cultures for the production of traditional or industrial feta |
| Specific typical features and texture | Closely controlled proteolysis | The typical features of feta cheese |
| Cottage cheese | Fresh cheese | Goat cheese |
| Blends of acidifying and aromatizing mesophilic starter cultures | Blends of acidifying and aromatizing mesophilic starter cultures | Blends of acidifying and aromatizing mesophilic starter cultures |
| Specific starter cultures for the production of cottage cheese | Specific starter cultures for the production of traditional fresh cheeses | Starter cultures selected for the production of goat cheese |
| Aroma and texture of the grains of curd | The aroma and freshness of the curd | Specific aroma |
| AROMA-PROX |
| Soft cheese |
|---|
| Very active yeasts and geotrichum |
| Appearance of the rinds, typical features |
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