Bacteria Linens (white, cream, orange, yellow, red or blended color) are used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger, Muenster or other washed rind semi-hard to hard cheeses. It develops rapidly, ensures a good ripening, and produces aroma and flavor. Can be added to the milk or as a wash. May take 15-20 days to develop. Bacteria linens are pH dependent; therefore, 6.0 and above is for optimal development.
Propionic Bacterium “eyes” are used as an adjunct primarily for eye formation, aroma and flavor production (propionic acid) in Swiss-type cheeses. Typically used in conjunction with a Thermophilic or L. Helveticus as starter culture.
Yeasts are commonly used for washed-rind cheeses to produce flavor and aid in neutralizing/de-acidifying of the curd. Yeasts can used in conjunction with corynebacteria also known as Bacteria (B) Linens. Yeasts are mainly derived from the species Debaryomyces hansenii and Kluyveromyces lactis.