Cheese-Tek. Yoghurt-Tek. Pro-Tek. Aroma-Tek. Texture-Tek. Vivi-Tek
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1 biochem s.r.ll.bi iochemicall Ressearrch Centterr Dairy cultures product list Cheese-Tek Yoghurt-Tek Pro-Tek Aroma-Tek Texture-Tek Vivi-Tek
2 Cheese-Tek Dry starters cultures ideals for the various technologies for cheese production. Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm MS Series MSO Mesophilic Cultures Semi-hard, hard and soft cheese varieties : Cottage cheese, Quark, Manchego, Edam. MSE MSE-910 MSO-11 biovar diacetylactis biovar diacetylactis biovar diacetylactis Semi-hard, hard and soft cheese varieties : Butter, Gouda, Cheddar. Semi-hard cheese varieties: Gouda, Edam Fresh cheese: Cream cheese Fresh cheese and semi-hard cheese varieties : Acid cream, Cream cheese. Lactoferm MF Series Mesophilic-Thermophilic Cultures MFC EM MST MSY MSY-910 MTH MYE-1 MYE-2 MYE- 11 MYE - 12 Lactobacillus helveticus Lactobacillus delbrueckii subsp. lactis biovar diacetylactis biovar diacetylactis Lactobacillus helveticus biovar diacetylactis biovar diacetylactis Fresh cheese and soft cheese varieties : Feta UF, Traditional Feta, Semi-hard and hard cheese varieties : Emmental, Grouvier, Grev. Semi-hard, hard and soft cheese varieties : Camembert. Fresh cheese and semi-hard cheese varieties : Cottage cheese, Quark, Acid cream, Cream cheese. Fresh cheese and semi-hard cheese varieties : Cottage cheese,tvorog,gouda, Edam, Cream cheese, Acid cream Semi-hard cheese varieties : Prato cheese Smetana set type (thermostatic), acid cream Smetana broken type, acid cream. Pag. 1/2
3 Lactoferm SL Series Thermophilic Cultures M Stretching cheese and fresh cheese varieties : Cow mozzarella, Caciotta, Scamorza. LH Lactobacillus helveticus Hard cheese varieties. SLL Lactobacillus delbrueckii subsp. lactis Semi-hard cheese and stretching cheese varieties : SLB Buffalo Mozzarella, Mozzarella Pizza, Latteria, Asiago. ST Very-fresh cheese varieties : Stracchino, Scuacquerone, Casatella. PG LF AT Lactobacillus delbrueckii subsp. lactis Lactobacillus helveticus Lactobacillus fermentum Lactobacillus delbrueckii subsp. lactis Hard cheese varieties : Parmigiano, Provolone, Grana Padano. Fresh cheese and semi hard cheese varieties. Semi-hard and hard cheese varieties. Lactoferm Autoctonous Series FS Enterococcus faecium Hard sarde cheese : Fiore Sardo. A1 PR PSM PSD MT Omofermentant lactobacillus Omofermentant streptococcus Omofermentant lactobacillus Lactococcus lactis subsp.lactis Lactococcus lactis subsp.lactis Omofermentant lactobacillus Semi-hard, sarde ovine cheese. Hard sarde cheese : Pecorino Romano. Hard sarde cheese : Pecorino Sardo Maturo. Fresh sarde cheese : Pecorino Sardo Dolce. Semi-hard cheese : Montasio. Pag 2/2
4 Yoghurt-Tek Yoghurt-Tek is a range of cultures in lyophilized form which is used for production of yoghurt and fermented milks. Each culture is accompanied by a fagospecific rotation to ensure continuity of production without lie in bacteriophage infections. Lactoferm YO Series Thermophilic cultures YO-246 YO-247 YO-248 YO-122 YO-130 YO-145 YO-146 YO-207 YO-269 YO-351 YO-352 YO-353 Set and drinking Yoghurt. Set, stirred and drinking Yoghurt. Stirred, set and frozen Yogurt. YO-440 YO-441 YO-442 YO-443 YO-540 Stirred, set and frozen Yoghurt. Lactoferm Y Series Mesophilic-Thermophilic cultures YTM - 1 YTM - 2 biovar diacetylactis Fermented milks and drinking Yogurt. YTM - 11 YTM - 12 Lactoferm Kefir Series Mesophilic cultures Kefir 30 Kefir - 31 biovar diacetylactis biovar diacetylactis Saccaromyces cerevisiae Fermented milks and drinking Yogurt. Fermented milks and drinking Yogurt. Roma Italy Tel : Fax : info@biochemsrl.it Web site : Pag 1/2
5 Starter cultures for direct vat set inoculation (DVI ) Yoghurt-Tek Yoghurt-Tek is a range of cultures in lyophilized form which is used for the production of yoghurt and fermented milks. The thermophilic cultures for yoghurt are formed by defined strains of and, which ensure a uniform and controlled production of dairy products with defined characteristics of Viscosity, Acidity and Aroma. Properties of Yoghurt-Tek according to Viscosity, Acidity and Aroma. Pag 2/2
6 Pro-Tek Cultures with probiotic characters to be used individually or in mixtures with other strains, to produce fermented milks or cheeses, for guarantee the protective and probiotic properties of matrices used. Lactoferm L Series LA Lactobacillus acidophilus LC LCR LH LP BF1 Lactobacillus casei Lactobacillus casei subsp. rhamnosus Lactobacillus helveticus Lactobacillus plantarum Bifidobacterium bifidum Probiotic cultures Fermented milks, Yogurt, Ice-yogurt, Cheese. Lactoferm Fermented milk Series ABT ABY AB Bifidobacterium bifidum Lactobacillus acidophilus Bifidobacterium bifidum Lactobacillus acidophilus Lactobacillus acidophilus Bifidobacterium lactis Probiotic yogurt cultures Fermented milks and drinking Yogurt. Fermented milks, probiotic milk without fermentation Lactoferm Protective Series Protek Lactobacillus casei subsp. rhamnosus Micrococcus subsp. Fresh and Soft Cheese. Pag 1/1
7 Aroma-Tek Aroma-Tek are selected cultures with latex aromatic properties. These cultures can be used in mixtures with strains of Cheese-Tek to customize in terms of their aroma the production of cheese. Lactoferm Aromatic Series PP4 Propionibacterium frenderenchii subsp. shermanii Cheese varieties: Grouvier, Emmental, Eldamer. MY FL LB LN biovar diacetylactis Lactobacillus fermentum Lactobacillus delbrueckii subp. bulgaricus Fresh, soft and semi-hard cheese with eyes formation. Lactoferm Surface Series GC1 Geotrichum candidum PC1 Penicillum candidum Fresh and soft cheese varieties : Camembert etc. RQ Penicillum roqueforti Fresh soft cheese: Gorgonzola Pag 1/2
8 Aroma-Tek Aromatic evaluation scheme in order to identify the aromas and characteristics of the curd into desired customization of cheese. Pag 2/2
9 Texture-Tek A range of cultures for support for the Cheese-Tek series. This cultures are composed by strain producer of EPS (Esopolisaccarydes) that can develop additional texture in fresh and soft cheese for products customized. Lactoferm Texture Series S 352 S 440 S 441 S 442 S 443 LN Leuconostoc destranicum Fresh cheese and fermented milk Pag 1/1
10 Vivi-Tek Vivi-Tek is a range of products formulated for the improvement of the finished products in the dairy sector. Vivilact product range Product Application Lacta-Free Lipasi Lactase enzyme derived from the fermentation of Aspergillus oryzae. For lactose-free milk products. Enzyme lipase for the production of cheese at medium and long ripening where it is required spicy aroma Bioactiv Improve the coagulation of the milk for fresh cheese and paste filate cheese. Biostart Media in powder form for growth lactic-acid bacteria. Biosal Salts for the flocculation of Ricotta. Florstart Disabled starters, acid-flavoring in powder form. Lysoferm Liquid for the sanicate the line-plant for food and bioreactor for yoghurt production. Rennet Natural microbial rennet from Rhizomucor miehei. Natural rennet Natural ovine rennet in powder form, from Sarde lamb. Oxy-Free Proteic Enzyme for the degradation of H 2O 2. Biotag Transglutaminase enzyme used for yogurt and cheese production, increase texture and yield of final product Pag 1/1
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