Mould
CSL has more than 70 years of experience in the development and production of white mold cheese and blue cheese, providing customers with a complete cheese solution. Proteolysis and lipolysis by molds greatly promote the production of cheese aroma, the final structure and a consistent appearance.
Various types of molds (D. faecalis, Penicillium chrysogenum, Penicillium sphaeroides, etc.)
For the production of mold cheeses such as Brie, Camembert, Gorgonzola, Siltton, Emmental
Provide different aromas (nuts, mushrooms, fruits, etc.), color, maturity time
Yeast
CSL’s yeast starter consists of a specific strain of Saccharomyces cerevisiae. Yeast starters ensure controlled development of carbon dioxide. It can be used to produce fermented milk or milk beverage products such as Kefir and milk beer. In addition, it can also be used to produce blue mould cheese, such as Gorgonzola.
Can be used in dairy products, fermented milk, cheese and other dairy products
Unique flavor of the final product
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