Brevibacterium Linens - red smear bacteria

Red smear bacteria – colour and aroma in surface-ripened cheeses

The distinctive surface of a cheese is an important part of its character. Brevibacterium linens is a red smear bacterial culture used for cheeses such as Limburger and brick cheeses. It contributes to the development of surface flora that influences the colour and aroma of the ripening product.

The role of the culture during ripening

In these cheeses, the surface matters as well as the cheese body. Rind care and ripening conditions help manage the desired flora. Match the culture to the cheese recipe and use the inoculation method specified there.

Red smear bacteria help shape the desired colour and pronounced aroma. Development of suitable flora may also limit unwanted moulds, but does not replace production hygiene or ripening control.

Composition

Brevibacterium linens

Freeze-dried culture for direct use

The preparation is a dry, freeze-dried powder. The pack for 100 l allows portions to be measured and the container closed again. Maintain hygiene when dosing.

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Choose the variant to suit the planned volume of milk.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.