|
.::
Cheese, Processed
::. |
Functionality/Benefit
|
Products
|
|
Optimised texture and stabilised structure
(mouthfeel, body, creaminess)
Controlled melting properties |
Carrageenan
Alginate
CH Stabiliser Systems
Distilled Monoglycerides |
|
Growth control of Gram-positive spoilage and pathogens
Shelf life extension and safety improvement |
Natural Antimicrobial |
|
Growth control of yeasts and moulds
Shelf life extension |
Natural Antimicrobial |
|
Improved taste for EMC application |
Ripening
Enzymes |
|
Taste and flavour
profiling |
Cheese, cream, milk and herb flavourings |
Functionality/Benefit
|
Products
|
|
Coagulation |
Rennet Liquid Carlina
Marzyme
Calciol |
|
Acidification
Flavour, texture and appearance development |
Cheese Cultures |
|
Probiotic effect in end product |
Exclusive Probiotics
NCFM |
|
Media for bulk starter cultures growth
Optimised fermentation |
Media
BS cultures |
|
Growth control of yeasts and moulds
Shelf life extension |
Natamax Natural
Antimicrobial |
|
Taste and flavour
profiling |
Cheese Cultures |
|
.::
Cheese, Semi-Hard,
Continental/Yellow Cheese
::. |
Functionality/Benefit
|
Products
|
|
Coagulation |
Rennet Liquid Carlina
Calciol |
|
Fermentation
Acidification
Eye, flavour and texture formation
Flavour, texture and appearance development |
Cheese
Cultures |
|
Probiotic effect in end product |
Exclusive Probiotics
|
|
Media for bulk starter cultures growth |
Media |
|
Growth control of Gram-positive spoilage
Shelf life extension |
Protective
Cultures |
|
Growth control of yeasts and moulds
Shelf life extension |
Natural Antimicrobial |
|
Listeria risk reduction
Safety improvement |
Protective
Cultures |
|
Taste and flavour
profiling |
Cheese
Cultures |
|