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

2

3

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

1

2

3

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?

1

2

3

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