Ripening Cultures for Cheeses
Igea offers selected cultures for a specific characterisation of aged cheese types.
RIPENING CULTURES
| PRODUCTS | PACKAGE | COMPOSITION | FLAVOUR | COLOR | APPLICATION | DOSAGE |
|---|---|---|---|---|---|---|
| AGE B-PF | 10 DU | Propionibacterium freudenreichii subsp. shermanii | MEDIUM | n.a. | Hard and semi-hard cheeses with "big eyes" | 1 DU/100 litres |
| AGE B-SW | 10/25 DU | Propionibacterium freudenreichii subsp. shermanii | HIGH | n.a. | Hard and semi-hard cheeses with "big eyes" | 1 DU/100 litres |
| AGE M-GC | 10 DU | Geotrichum candidum | MEDIUM | Ivory white | White rind cheeses | 1 DU/100 litres |
| AGE M-PC | 10 DU | Penicillium candidum | MEDIUM | White | White rind cheeses | 1 DU/100 litres |
| AGE M-PR | 10 DU | Penicillium roqueforti | MEDIUM-HIGH | Blue-green | Blue cheeses | 1 DU/100 litres |
| AGE LH 10 | 10 DU | Lb. helveticus | INTENSE,SWEET and TYPICAL | n.a. | Hard and semi-hard cheeses | 1 - 3 DU/1000 litres |
| LEGENDA | AGE: special ripening cultures based on moulds and/or bacteria | REV. 23.09.2026 |
