FlorStart - natural preparation for enriching cheese flavour and aroma

FlorStart – richer cheese flavour and aroma

FlorStart is a natural preparation based on fermented milk, designed to enrich and shape cheese flavour and aroma. It supplies metabolites, lactic acid and starter-culture enzymes formed naturally during fermentation, which participate in changes during cheese manufacture and maturation.

It is made by controlled milk fermentation with thermophilic lactic acid bacteria: Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. After fermentation the cultures are inactivated and the fermented milk is dried into powder. Metabolites, lactic acid and enzymes produced by the cultures remain.

Flavour in mature cheese results from complex changes during manufacture and ripening. FlorStart supplies bacterial enzymes and metabolites at the beginning of production. The enzymes can participate in milk-protein transformations; peptides, amino acids and their derivatives formed during maturation help shape the characteristic flavour and aromatic bouquet. FlorStart supports a fuller, more complex sensory profile.

It is not a conventional live starter culture and does not replace one. Use it together with a suitable starter culture and rennet according to the cheese recipe. It is intended mainly for soft and semi-hard cheeses, to enrich flavour, supply fermentation products, prepare milk before inoculation, control initial acidity and support production consistency.

FlorStart also lowers and stabilises the initial milk pH. A larger dose produces a lower initial pH, allowing adjustment to the technology and desired starting acidity.

Add to milk after pasteurisation, stirring continuously until the powder dissolves evenly. Then add the appropriate starter culture and rennet and continue according to the cheese technology. Recommended dose: 4.5 kg per 1000 l of milk, equivalent to 4.5 g per 1 l. Adjust as required by the process and initial acidity.

Keep in the original, tightly closed pack in a cool, dry place.