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Lallemand Specialty Cultures introduces two new dairy culture solutions
FoodBev Media

FoodBev Media

16 May 2024

Lallemand Specialty Cultures introduces two new dairy culture solutions

Lallemand Specialty Cultures (LSC), a company specialising in the development of microbial solutions for the food industry, has announced a series of advancements aimed at enhancing the quality and appeal of dairy products, particularly cheese. One of the developments is the introduction of Flav-Antage BLB1, a specially selected strain of Brevibacterium aurantiacum. This culture is tailored for producers of washed-rind and smeared-rind cheeses, promising to elevate both the visual and sensory attributes of their products. Flav-Antage BLB1 brings a natural approach to cheese rind treatment, offering intense colouration and robust flavours without the need for artificial additives. It produces a striking brown colouration and aromatic compounds that enhance the overall appeal of the cheese. This innovation aligns with the clean label trend, providing an alternative to traditional brown colourants like caramel. Incorporating Flav-Antage BLB1 into cheese production can result in a variety of rind colours, from creamy white to rich orange and brown, and surface textures ranging from moist and sticky to dry and non-sticky. This versatility allows cheese makers to create products with distinct visual and taste profiles, meeting diverse consumer preferences. LSC has also introduced Flav-Antage LN2, an aromatic culture of Leuconostoc mesenteroides, designed to optimise the production of blue cheese. This culture enhances the curd opening process, ensuring the ideal environment for blue mould development. Flav-Antage LN2 addresses key challenges in blue cheese making, such as maintaining consistent and uniform curd openings through controlled CO2 production. This results in a well-distributed and stable cheese structure, even under varying seasonal conditions and milk types. Moreover, Flav-Antage LN2 supports the development of Penicillium roqueforti, the mould responsible for the characteristic flavour and blue veining in blue cheese. The culture promotes a pronounced blue colour and intense flavour, delivering a product that meets the high standards of blue cheese aficionados.

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