FlorStart – natural preparation for enhancing the flavour and aroma of cheeses

• Streptococcus salivarius subsp. thermophilus

• Lactobacillus delbrueckii subsp. bulgaricus

Once fermentation is complete, the cultures are inactivated, and the fermented milk is dried into a powder. Valuable fermentation products remain in the preparation – primarily metabolites, lactic acid and enzymes produced by the starter cultures.

Richer cheese flavour and aroma

The flavour of mature cheese results from many complex processes occurring during its production and ripening. Enzymes and metabolites derived from lactic acid bacteria play an important role in these processes.

FlorStart allows these substances to be introduced into the milk at the very beginning of the production process. Enzymes derived from starter cultures may participate, among other things, in the breakdown and transformation of milk proteins. Peptides, amino acids and their derivatives formed during ripening contribute to the development of the cheese's characteristic flavour and aroma profile.

Using FlorStart helps achieve a fuller, more complex sensory profile in the finished cheese.

Does not replace starter cultures

FlorStart is not a conventional live starter culture. The bacteria used in its production are inactivated, which is why the preparation must be used together with an appropriate starter culture, selected according to the type of cheese being produced.

After adding FlorStart to the milk, the appropriate starter culture and rennet should be added in accordance with the recipe for the particular cheese.

Additional control of initial acidity

In addition to providing fermentation products, FlorStart also helps reduce and stabilise the initial pH of milk.

The degree of acidification depends on the amount of preparation used – the higher the dose of FlorStart, the lower the initial pH of the milk. This allows the dosage to be adjusted to the specific production method and the desired initial acidity.

Applications

The preparation is primarily intended for the production of soft and semi-hard cheeses.

FlorStart is particularly suitable for cheese production methods where the aim is to:

• enhance the flavour and aroma of cheese,

• achieve a more complex sensory profile,

• introduce metabolites and enzymes produced during milk fermentation,

• properly prepare the milk before inoculation with the appropriate starter culture,

• control the initial acidity of the milk,

• maintain consistency and reproducibility of the production process.

Directions for use

Add FlorStart to the milk after pasteurisation, stirring continuously until the powder is evenly dissolved.

Then add the appropriate starter culture and rennet and continue production according to the method used for the particular cheese.

Recommended dosage: 4.5 kg / 1000 litres of milk, equivalent to:

4.5 g of preparation per 1 litre of milk.

The dosage may be adjusted depending on the production method and the required initial acidity of the milk.

Storage

Store in the original, tightly sealed packaging in a cool, dry place.