Mesophilic & Thermophilic Series

LyoPro® Mesophilic & Thermophilic Series

  • Incubation Temperature
  • 90-99°F (32-37°C)

LyoPro® Mesophilic & Thermophilic Series is composed of a combination of middle loving heat cultures and high heat thriving cultures and has an incubation temperature of 90-99°F (32 – 37°C). Mesophilic and thermophlic blends are known for faster acidication times. The Mesophilic & Thermophilic Series can produce semi-hard to very hard pressed cheeses.

Lactococcus lactis subsp. lactis • Mesophilic strain responsible for acidification
Lactococcus lactis subsp.cremoris • Mesophilic strain responsible for acidification
Lactococcus lactis subsp. lactis biovar diacetylactis • Mesophilic CO2 producing strain responsible for aroma, flavor and small eyes
Streptococcus Salivarius subsp. thermophilus • Thermophilic culture that contributes in faster acidfication time and to flavor
Lactococcus lactobacillus helveticus • Thermophilic culture used to add nutty like flavor in cheeses that go through longer periods of ripening

LyoPro® MB

  • Semi-hard to very hard
  • Closed Texture
  • Mesophillic & Thermophilic Series
CATEGORY: Dairy Cultures, Mesophilic & Thermophilic Series
COMPOSITION: Streptococcus Salivarius subsp. thermophilusLactococcus lactis subsp. lactis, Lactococcus lactis subsp.cremoris Carrier: Dextrose – Maltodextrin
CHARACTERISTICS: Acidification: ●●●●○ Aroma: ●●○○○ Gas: ○○○○○
APPLICATION: Semi-hard to very hard pressed cheeses with closed textures like Cheddar, Colby, Jack & Munster.
SIZES AVAILABLE:
50 CXU ‣500lt ‣132 Gallons ‣ 1100lbs
100 CXU ‣1000lt ‣264 Gallons ‣ 2200lbs
200 CXU ‣2000lt ‣528 Gallons ‣ 4400lbs
500 CXU ‣5000lt ‣1328 Gallons ‣ 11,000lbs
DOSAGE: 10 CXU per 26 Gallons, 220lbs, 100lt
GMO STATUS: GMO-FREE
KOSHER CERTIFICATION: OK Kosher
STORAGE: FREEZER -4°F (-20°C)
AVAILABILITY: Usually ships in 1-2 days

LyoPro® MBD

  • Semi-hard to Very Hard
  • CO2
  • Mesophillic & Thermophilic Series
CATEGORY: Dairy Cultures, Mesophilic & Thermophilic Series
COMPOSITION: Streptococcus Salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis Carrier: Dextrose – Maltodextrin
CHARACTERISTICS: Acidification: ●●●●● Aroma: ●●●○○ Gas: ●●●○○
APPLICATION: Soft Cheese, Semi-Hard Cheese with small holes.
SIZES AVAILABLE:
50 CXU ‣500lt ‣132 Gallons ‣ 1100lbs
100 CXU ‣1000lt ‣264 Gallons ‣ 2200lbs
200 CXU ‣2000lt ‣528 Gallons ‣ 4400lbs
500 CXU ‣5000lt ‣1328 Gallons ‣ 11,000lbs
DOSAGE: 10 CXU per 26 Gallons, 220lbs, 100lt
GMO STATUS: GMO-FREE
KOSHER CERTIFICATION: OK Kosher
STORAGE: FREEZER -4°F (-20°C)
AVAILABILITY: Usually ships in 1-2 days

LyoPro® MBH

  • Hard Cheeses
  • Closed Texture
  • Flavor
  • Mesophillic & Thermophilic Series
CATEGORY: Dairy Cultures, Mesophilic & Thermophilic Series
COMPOSITION: Streptococcus Salivarius subsp. thermophilus Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.cremoris Lactococcus lactobacillus helveticus Carrier: Dextrose – Maltodextrin
CHARACTERISTICS: Acidification: ●●●●○ Aroma: ●●●●● Gas: ○○○○○
APPLICATION: Cheddar, Cheshire, Colby, Monterrey Jack, Munster
SIZES AVAILABLE:
50 CXU ‣500lt ‣132 Gallons ‣ 1100lbs
100 CXU ‣1000lt ‣264 Gallons ‣ 2200lbs
200 CXU ‣2000lt ‣528 Gallons ‣ 4400lbs
500 CXU ‣5000lt ‣1328 Gallons ‣ 11,000lbs
DOSAGE: 10 CXU per 26 Gallons, 220lbs, 100lt
GMO STATUS: GMO-FREE
KOSHER CERTIFICATION: OK Kosher
STORAGE: FREEZER -4°F (-20°C)
AVAILABILITY: Usually ships in 1-2 days

See also