“from natural to selected cultures” · lactic acid. this process needs bacteria, specifically...
TRANSCRIPT
AUGUST 15, 2019
www.alce.eu
Alce International “From natural to selected cultures” Simone Ancona – Expor t Manager
- FROM NATURAL TO SELECTED CULTURES - Key talking points
Products
Research & Development
Customized Culture
Technologies
Export
Cheese Making
Natural Culture
Disadvantages
Selected Cultures
Advantages
Technical Support
Full Customization
Case Study
MO Starter Culture
YO Starter Culture
Conclusions
OUR PRODUCTS • cultures of lactic ferments • rennet • coagulating enzymes • penicillia • yeasts • technological adjuvants
RESEARCH & DEVELOPMENT
multifunctional laboratories allowing to monitor the entire production
chain of milk
CUSTOMIZED CULTURE
• territory • agro-zoo-technical customs • technological customs • uniqueness
TECHNOLOGIES ALCE uses sophisticated control technologies and is able to reproduce the best traditional cultures in a constant and standardized way
EXPORT Italy, Argentina, Austria, Belgium, Benin, Belarus, Brasil, Burkina Faso, Bulgaria, Cameroon, Canada, China, Colombia, Ivory Coast, Denmark, Estonia, France, Germany, Jordan, Greece, Hong Kong, India, Iran, Ireland, Israel, Lebanon, Malta, Mexico, Nepal, Netherlands, Palestine, Poland, Czech Republic, Dominican Republic, Romania, Russia, Slovakia, Slovenia, Spain, Switzerland, Tajikistan, Turkey, Ukraine, UK, Hungary, Uzbekistan, USA
CHEESE MAKING Using a cheese culture helps good bacteria in the milk flourish and leads to a more fully developed flavour in the final product.
Making cheese involves acidifying the lactose sugar within milk, turning it into lactic acid. This process needs bacteria, specifically ‘lactic acid bacteria’ (LAB).
STARTER CULTURE
The term "starter culture" is used to describe these bacteria, specially
grown to start the transformation of milk into cheese.
Advantages
Starter cultures form the curd which is the essential ingredient in cheese 1
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The milk becomes more acid (preservation and hygiene)
Starter culture influences the final texture, smells and taste of the cheese
SELECTED CULTURE
Preparations and blends of bacteria designed specifically to help acidify the milk
and to provide different flavours, smells, textures and acidifying rates.
MESOPHILES
used to make most cheeses temperatures between 20°/30° C (68°/86° F)
THERMOPHILES
used to make continental cheeses temperatures between 45°/50° C (113°/122° F)
SELECTED CULTURE
TYPES
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S E L E C T E D CULTURE INOCULATION METHODS
DIRECT TO VAT INOCULATION easy to use, easy to store, quick, consistent, convenient
BULK STARTERS difficult to handle, requiring "incubation’ and ‘bulking’, more fiddly, difficult to control and time-consuming
NATURAL METHODS making own starters from soured or ‘clobbered’ milk
NATURAL CULTURE
• territory • agro-zootechnical characteristics • natural cheese-making • artisanal productions
STRONGLY LINKED TO AUTOCHTHONY
Disadvantages
difficulties in production different results
cheese not consistent
or standard
off-flavours unsafeness and
instability
skills and experience required
SELECTED CULTURE
Starter cultures have been commercially available
only since 1893, when they have started to be developed
as commercial products. They are grown by scientists in
laboratories, and are sold in sachets after been well tried
and tested
Advantages
consistency standardization safety
viscosity firmness increased nutritional
value
LYOBAC® MO
is a concentrate freeze-dried starter culture for direct inoculation of milk, composed by Termophilic Cultures, to produce Mozzarella, Italian fresh
cheese, pasta filata cheese, soft cheese, semihard cheese
LYOBAC® YO
is a concentrate freeze-dried starter culture for direct inoculation of milk, composed by Termophilic Cultures, to produce very thick and extra mild yoghurt with slow post acidification
CONCLUSIONS NATURAL CULTURES
VS SELECTED CULTURES
which is better?
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TECHNICAL SUPPORT AND FULL CUSTOMIZATION
HIGHLY TRAINED MICROBIOLOGISTS
EXPERT TECHNICAL SERVICE AND SUPPORT
FULL PERSONALIZATION
alce internat ional@mof ina lce. i t
www.alce.eu
ASANTE SANA
A l c e I n t e r n a t i o n a l i n v i t e s y o u t o C I B U S T E C