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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: Webmaster on October 24, 2009, 11:03:07 AM

Title: Ripening Mold & Aroma Cultures & Enzymes
Post by: Webmaster on October 24, 2009, 11:03:07 AM

This Board is for information on ripening aroma and flavor cultures such as what to buy, how to re-culture, different types etc. Please post usage of these cultures in the Standard Methods Boards.

In addition, the CFO website has several Wiki Articles (http://cheeseforum.org/articles/wiki/) such as Culture Manufacturers, Manufactured Cultures, and Lipase.

Some examples of these cultures are:

• Beer
• Brevibacterium linens (Corynebacteria)
• Cylindrocarpon sp.
• Geotrichum candidum
• Lactobacilli
• Lecanicillium lecanii (Vercicillium lecanii)
• Lipase
• Micrococci
• Penicillum candidum
• Penicillum roqueforti
• Penicillum album
• Propionibacterium freudenreichii ssp. shermanii
• Wine
• Yeasts