Lallemand Specialty Cultures develops new solutions for cheesemakers

By Jim Cornall contact

- Last updated on GMT

The new cultures are applicable to a wide range of cheeses.
The new cultures are applicable to a wide range of cheeses.

Related tags: Lallemand, Cheese, Ingredients

Lallemand Specialty Cultures (LSC) has added new solutions for cheesemakers with the launch of its first Penicillium candidum/Penicillium camembertii in liquid form.

VELV-TOP PC L1 is the first commercial product resulting from the Liquid Cultures’ Program, an R&D program started in 2019 with the aim of offering a more flexible and functional range.

LSC said liquid cultures have advantages such as blending opportunities, an application method (no re-hydration protocol); and dosage flexibility.

Specially developed for soft bloomy-rind cheeses, VELV-TOP PC L1 is based on a single strain of P. candidum​, selected for its properties, which include a thin, velvety white surface; low proteolytic and lipolytic activities that deliver light flavor notes; applicable to a wide cheese range thanks to its neutral profile; and high viability of the strain ensuring a shelf-life of at least four months when stored at 4°C.

VELV-TOP PC L1 complements the LSC range of P. candidum​ for the production of soft bloomy-rind cheeses. Either freeze-dried or liquid form, LSC said its cultures are homogeneous and stable to ensure consistent cheesemaking.

In order to maintain uniformity and convenience for cheesemakers, a dose in liquid form contains the same number of cells as a dose in liquid form. (1 dose = 2.109 Colony-Forming Units). VELV-TOP PC L1 is available in 10 doses and 50 doses.

Related topics: Ingredients, Cheese

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