Cheesemaking technologies

Bioprox_DairyA range of starter cultures developed in order to enhance the taste and texture of the cheeses.

DI-PROX
Hard cheese Continental cheese Blue cheese
Blends of thermophilic starter cultures Blends of acidifying and aromatizing  thermophilic starter cultures Blends of acidifying and aromatizing thermophilic starter cultures
Specific starter cultures for the production of  cheeses Specific starter cultures for the production of  cheeses Specific starter cultures for the production of blue cheeses
Specific ripening Aromatic cultures Aromatic and gas-producing cultures making natural holes in the cheese
Soft cheese Pasta filata Feta
A selection of mesophilic and thermophilic starter cultures Thermophilic starter cultures for fast acidification Blends of mesophilic starter cultures etc
A selection of starter cultures for manufacturing traditional of olubilized soft cheeses A selection of specific starter cultures for cidification and streching the curd: Mozzarella, pizza cheese, etc. Specific starter cultures for the production of traditional or industrial feta
Specific typical features and texture Closely controlled proteolysis The typical features of feta cheese
Cottage cheese Fresh cheese Goat cheese
Blends of acidifying and aromatizing mesophilic starter cultures Blends of acidifying and aromatizing mesophilic starter cultures Blends of acidifying and aromatizing mesophilic starter cultures
Specific starter cultures for the production of cottage cheese Specific starter cultures for the production of traditional fresh cheeses Starter cultures selected for the production of goat cheese
Aroma and texture of the grains of curd The aroma and freshness of the curd Specific aroma
AROMA-PROX
Soft cheese
Very active yeasts and geotrichum
Appearance of the rinds, typical features