LyoPro Codexing Cheese Making, Ripening and Kefir Cultures
LyoPro Codex-ing Cheese Cultures
What does CXU mean? CXU is the unit of measurement, or dosage assigned to the culture pack being used. We will usually carry the 10 CXU size of a culture, however some are available in the 50 CXU size.
| Package Size/CXU Dosage | Inoculates Liters of Milk | Inoculates Gallons of Milk |
|---|---|---|
| 10 CXU | 100 | 26 |
| 50 CXU | 500 | 132 |
Mesophilic Cultures
LyoPro MO Series
This is a great choice for Cheddar, Monterrey Jack, Gouda, Edam, Cream, Feta, Cottage Cheese and more.
A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma and consistency. These types of cheeses include fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese.
Composition:
- Lactococcus lactis subsp. lactis,
- Lactococcus lactis subsp. cremoris
The LyoPro MO sieries can be compared to the Choozit MA11
| Starter Culture Producer | 1-2 Gallons of Cows Milk | 3-5 Gallons of Cows Milk | 6-8 Gallons of Cows Milk |
|---|---|---|---|
| LyoPro MO | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Choozit MA11 | 1/8 tsp | 1/4 tsp | 1/2 tsp |
LyoPro MD Series
This is a great choice for Chèvre, Cream Cheese, Gouda, Edam, Blue, Havarti, Cottage Cheese, Quark, Fromage Blanc and more.
A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis allows cheeses to obtain a more noticeable aromatic profile. In semi-hard and hard cheeses it produces small eyes. It is used in the production of fresh, soft cheeses, and semi-hard cheeses.
Composition:
- Lactococcus lactis subsp. lactis,
- Lactococcus lactis subsp. cremoris,
- Lactococcus lactis subsp. lactis biovar diacetylactis
LyoPro MD can be compared to the Choozit MM100
| Starter Culture Producer | 1-2 Gallons of Cows Milk | 3-5 Gallons of Cows Milk | 6-8 Gallons of Cows Milk |
|---|---|---|---|
| LyoPro MD | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Choozit MM100 | 1/8 tsp | 1/4 tsp | 1/2 tsp |
LyoPro FLORALAC
This mesophilic style culture is a great choice for producing Cultured butter, Havarti, Gouda, Edam, Camembert, Brie, Feta, Blue, Buttermilk, Sour Cream, Cream cheese and Creme Fraiche
A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus diacetylactis adds a nice buttery flavor along with the addition of Leuconostoc mesenteroides that increases aroma production and eye forming ability in semi-hard and hard cheeses. It is also suggested for cream cheese and goat cheeses as well as for the aromatization of cream for butter production.
Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc mesenteroides subsp. cremoris.
LyoPro Floralac can be compared to Flora Danica or Aroma B
Meso/Thermo Culture Blends
LyoPro MB Series
This is a great choice for Aged Cheddar, Cheshire, Colby, Monterrey Jack and Munster.
A mesophilic and thermophilic homofermentative culture blend with the presence of Streptococcus Salivarius subsp. thermophilus which improves fermentation performances in relationship to faster acidification time. It is used in the production of semi-hard, hard, and very hard pressed cheeses.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
LyoPro MB can be compared to the Choozit RA21
| Starter Culture Producer | 1-2 Gallons of Cows Milk | 3-5 Gallons of Cows Milk | 6-8 Gallons of Cows Milk |
|---|---|---|---|
| LyoPro MB | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Choozit RA21 | 1/8 tsp | 1/4 tsp | 1/2 tsp |
LyoPro MBD Series
This is a great choice for soft and semi-hard cheeses like Manchego, Ibores, quark types, sour cream, cream cheese, goat cheese and buttermilk.
A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidification times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis
LyoPro MBD can be compared to the Choozit MA4002
| Starter Culture Producer | 1-2 Gallons of Cows Milk | 3-5 Gallons of Cows Milk | 6-8 Gallons of Cows Milk |
|---|---|---|---|
| LyoPro MBD | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Choozit MA4002 | 1/8 tsp | 1/4 tsp | 1/2 tsp |
LyoPro MBH Series
This mesophilic and thermophilic blend starter culture with medium-high acidification, high aroma, and no gas production is is a great choice for semi-hard, hard and very hard pressed cheeses like Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.
A mesophilic and thermophilic heterofermentative blend culture blend that shows good fermentation performance and aromatic abilities related to the presence of Lactobacillus helveticus which has more proteolytical activity than other strains and produces a sweet nutty type flavor in cheeses that go through longer ripening periods.
Composition:
Streptococcus Salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp.cremoris,
Lactococcus lactobacillus helveticus
LyoProMBH may be compared to a Mesophilic blended BienaThermophile Type C
LyoPro ALPINE
This mesophilic and thermophilic blend starter culture with medium-high acidification, high aroma, and medium-low gas production is is a great choice for semi-hard, hard and very hard pressed Alpine cheeses including Gouda, Edam, Feta, Provolone, Cheddar, Pecorino, Emmental, Fontal and Caciocavallo.
A blend of homofermentative and heterofermentative cultures that shows good fermentation performance, aromatic abilities and medium proteolytic activity. Due to the addition of Lactococcus lactis biovar. diacetylactis small eyes are formulated in the finished products.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis biovar. diacetylactis,
Lactobacillus lactis,
Lactobacillus helveticus
LyoPro ALPINE cannot be actively compared to any available culture.
Thermophilic Cultures
LyoPro TPF Series
This is a great choice for Mozzarella, Halloumi and other pasta filata.
A homofermentative thermophilic single strain of Streptococcus Salivarius subsp. thermophilus that is suggested for the production of pasta filata for cow and buffalo mozzarella. Its characteristics include no proteolytic activity and a slow fermentation activity when it’s close to the pH for stretching. This provides a more standardized product and gives more stability during shelf-life. Application: Mozzarella, pasta filata, soft to hard type cheese like Halloumi.
Composition:
- Streptococcus Salivarius subsp. thermophilus
LyoPro TPF can be compared to the Choozit TA61
| Starter Culture Producer | 1-2 Gallons of Cows Milk | 3-5 Gallons of Cows Milk | 6-8 Gallons of Cows Milk |
|---|---|---|---|
| LyoPro TPF | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Choozit TA61 | 1/8 tsp | 1/4 tsp | 1/2 tsp |
LyoPro TAC Series
This is a great choice for aged cheese such as Provolone, Caciocavallo, Pecorino Romano, Grana, Emmental and more.
A defined thermophilic homofermentative culture that is mainly suggested for hard pasta filata cheese like Provolone and Caciocavallo along with other cheeses that, during the long ripening periods, undergo extensive proteolysis. The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
Composition:
- Streptococcus salivarius subsp. thermophilus,
- Lactobacillus delbrueckii subsp. bulgaricus,
- Lactobacillus helveticus
LyoPro TAC cannot be actively compared to any available culture
| Starter Culture Producer | 1-2 Gallons of Cows Milk | 3-5 Gallons of Cows Milk | 6-8 Gallons of Cows Milk |
|---|---|---|---|
| LyoPro TAC | 1/4 tsp | 1/2 tsp | 3/4 tsp |
LyoPro Ripening Cultures
LyoPro PR Series (Penicillium Roqueforti)
Dark blue-green mycelium with a piquant flavor. This mold powder produces a high growth rate and has a medium-high proteolytic and lipolytic activity. Suitable for most blue cheese recipes.
Composition:
- Penicillium Roqueforti (LyoPro)
| Package Size/CXU Dosage | Inoculates Liters of Milk | Inoculates Gallons of Milk |
|---|---|---|
| 10 CXU | 100 | 26 |
| 50 CXU | 500 | 132 |
Directions *Amounts used will vary depending on the type of cheese being made*
Adding Directly to Milk
Add 1/32 to 1/16 tsp penicillium roqueforti to 1/4 cup milk, stir well, and let rest 30 minutes. This allows the mold powder to re-hydrate.
Add milk with re-hydrated penicillium roqueforti to 2-5 gallons of milk, at the same time you add culture.
Adding to Finished Curds
Add 1/32 to 1/16 tsp penicillium roqueforti to 1 quart sterile, cool water, let rest 10 hours. This allows the mold powder to re-hydrate.
Place 1/3 of the curd into a cheese mold, sprinkle sparsely with re-hydrated penicillium roqueforti solution. Add another 1/3 of the curd, sprinkle again, finish with the final 1/3 of the curd, sprinkle once more.
The re-hydrated penicillium roqueforti solution can be stored in a refrigerator for up to 3 days.
LyoPro PR may be compared to Danisco Choozit PV
LyoPro Kefir Starter Culture
LyoPro Kefir Starter Culture
LyoPro Kefir Culture contains a blend of homofermentative and heterofermentative strains with acidifying activity and good production of aroma and flavor. Formulated to produce a traditional kefir taste.
Composition:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus Salivarius subsp. thermophilus
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Leuconostoc cremoris
- Kluyveromyces marxianus
- Maltodextrin
| Package Size/CXU Dosage | Inoculates Liters of Milk | Inoculates Gallons of Milk |
|---|---|---|
| 10 CXU | 100 | 26 |
| 50 CXU | 500 | 132 |
- Heat milk to 86F-90F
- Add approximately 1/16 - 1/8 tsp of kefir culture to 2 quarts of milk. This amount can be adjusted for specific milk and desired flavor.
- Sprinkle culture on top of milk and stir in thoroughly
- Cover and let set for approximately 12-16 hours or until desired consistency is reached