Aroma developing cultures assist in flavor and maturation of cheese in a shorter time period. Aroma developing cultures can be used in soft, hard, semi-hard, creams and fresh cheeses.
PP79, 20 Units: Amazing aroma and taste. PP79 is a ripening blend that metabolizes the remaining galactose and matures the cheese quicker. PP79 extracts the natural aroma, sweet and savory notes in a milk and cheeses natural composition. Excellent in semi-hard and hard cheeses such as Cheddar, Asiago, Alpine style cheeses and Parmesan. Can be added to your base acidifying culture to add aroma and shorten maturation time of your cheese. A US cheesemaker shortened the shelf life from a 14 month cheese to between 4 and 6 months. This had several benefits whereby the cheesemaker was able to sell the cheese quicker, the yield was higher, and the cheesemaker didn’t have the long term storage cost of this cheese.
Composition: Lactobacillus plantarum and lactobacillus rhamnosus.
PR035, 20 Doses: PR035 is a blend of Lactobacillus plantarum and lactobacillus rhamnosus. Specifically blended for fresh products like fermented milk and other cheesemaking technologies. This culture assists in enhancing the freshness of the milk.
Composition: Lactobacillus plantarum and lactobacillus rhamnosus. (Percentage blend is different than PP79).
Rotation Cultures: Not applicable.
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To protect your purchase during shipment, in the upper right hand corner in the search engine type “blue ice blanket”. You can then add this item to your cart and your products will be wrapped with an ice block and blanket during shipment. Please note, if you are located outside of the USA this option is available, but will not stay frozen during transit. During the hot summer months in the USA, the ice block will stay frozen for two days in transit only.