Yeasts

Yeasts

Yeasts are used primarily in washed-rind cheeses to produce flavor and provide neutralizing power (de-acidification) for use in combination with corynebacteria. Yeasts are mainly derived from the species Debaryomyces hansenii and Kluyveromyces lactis.

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CUM

Yeast for flavor and aroma in soft cheese

DH

Yeast for de-acidification and aroma development for mix and smeared cheeses

DHR FLAV-ANTAGE (Lallemand)

Yeast for de-acidification and aroma development for mix and smeared cheeses

KL71

Yeast for flavor and neutralization (de-acidification) in soft cheese; control of hole formation.