Bacteria linens for washed rind cheeses in red, ivory to orange or bright orange. Bacteria linens, an aroma developing and coloring culture can be added to the milk or rehydrated and sprayed directly on the curd. A 10 dose pouch will treat 264 to 2,640 gallons of milk depending upon if sprayed on rind or direct vat inoculation.
BL403, 10 Doses (Lactose free): Nice orange mat color with nice aromas and flavors. Fast growing with low pH releasing sulfur compounds. Composition: Cornyebacterium (compares to Danisco Bacteria Linen LR). Powder form.
BL404, 10 Doses (Lactose free): Halotolerant corynebacterium with fast growth and neutral pH. Develops a bright dark-orange reddish color. Composition: Cornyebacterium (compares to Danisco Bacteria Linen SR3). Powder form.
BL405,10 Doses (Lactose free): Highly aromatic, fast growing with pH. Develops a smooth flavor profile with a controlled smear-ripened effect. Creamy orange in color. This brevibacterium linen will emulate the rinded cheeses in Normandy France. Composition: Cornyebacterium (compares to Danisco Bacteria Linen LB). Powder form.
BA406, 10 Doses (Lactose free): This is a patented strain exclusive to Bioprox and the French Ministry. This is fast growing with good halotolerance, golden muted color bacteria linen with typical flavor profile of Alpine washed rind cheeses. Composition: Patented strain of brevibacterium aurantiacum. Powder form.
ARN, 10 doses: ARN, an aroma developing ripening blend. ARN produces the specific flavor of the Normandy cheese and a balanced surface flora between Penicillium Candidum and the acid-sensitive bacteria. The color profile of this brevibacterium linen will be between orange and ivory.
LB, 10 doses (Lactose free): LB, a high aromatic, ivory to to orange bacteria linen. Composition: Brevibacterium linens. Powder form.
LR, 10 Doses (Lactose free): LR develops a natural, orange colored surface flora with aroma and flavors. For pre-ripening, inoculate LR into the milk before renneting. Composition: Brevibacterium aurantiacum. Powder form.
PLA, 10 doses: PLA bacteria linens, slightly red is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limberger and Muenster. PLA, blended for cheese with mixed surface flora made up of “morge” bacteria (including B. linens) coupled with an “activator mold” effective at the start of the maturation process. Composition: Brevibacterium linens, arthrobacter nicotianae, debaryomyces hansenii and geotrichum candidum. Powder form.
SR3, 10 doses (Lactose free): SR3 is bright orange and is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limberger and Muenster. The cheese develops rapidly with B. Linens. Composition: Brevibacterium linens. Powder form.
Kosher, Non-GMO and HALAL certified.
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