PAL lactic cultures
PAL lactic cultures
Lactic cultures for cooked and semi-hard uncooked cheeses.
Heterofermentative mesophilic cultures
Homofermentative mesophilic cultures
Thermopilic cultures associated
Pure lactic thermophilic cultures
Mesophilic and thermophilic cultures in mix for the milk direct set
PAL bioprotective cultures
a) PAL LC 705 D: inhibits the growth and activity of undesirable microorganisms : Leuconostoc, heterofermentative lactobacillus, enterococcus.
b) PAL ANTI LISTERIA D: inhibitive activity against listeria.
c) PAL BIOPROTECT D: inhibits the undesirable microorganisms species on a biological way
(ex. yeasts, moulds and heterofermentative lactobacillus)
Ripening cultures
PAL ROQUEFORTI D: moulds developing green-grey wavy colours.
PAL LINENS D: ripening cultures of orange colour.
PAL MC D: ripening culture which gives a creamy colour.
PAL CU and DH D: yeasts producing aroma.
Liquid ripening cultures
Direct set