November Update

Penicillium Roqueforti options:

First off PR-5:

PR-5 offers a well round mild flavour profile with a dark blue/green colour. PR-5 offers all of this along with low lipolysis, good proteolysis, growth speed & salt tolerance. All of this combines to make this culture a fantastic starting point for those looking to make a mild well rounded blue cheese in there own style.

Secondly PR-14:

We have PR-14 producing a step up in flavour from PR-5, giving you a more classic European blue cheese flavour profile with a dark blue colour. Like PR-5 before it PR-14, offers a comparable level of proteolysis & salt tolerance with a slightly higher rate of lipolysis & growth. Which for those looking to create a blue with a distinctive flavour profile, alike of classic European cheese styles such as Gorgonzola natural, Danablue or a Roquefort.

Finally PR-16:

Top of the list for anyone looking to create a well rounded traditional British blue flavour profile. PR-16 offers a bright dark blue colour with a step up in proteolysis & lipolysis over PR-14 but with the same great growth speed & salt tolerance. All of this combines to make PR-16 the go to culture  for those looking to create a cheese with a classic blue style.

Gas production:

A important & over looked feature of note in the production of blue cheese, is the generation of co2.which allows for a open curd within the cheese. a open curd allows the Penicillium Roqueforti to grow in optimal conditions within the cheese. To aid in this endeavor Lallemand Specialty Cultures produced a new strain of Leuconostoc mesenteroides.

LN2 offers controled gas production, which along with holding the shape of the cheese also allows for the development of the penicillium Roqueforti. LN2 also aids in flavour development highlighting buttery notes.

For something different:

Pairing any of the PR range with the likes of LN2 is a great starting point for any blue cheese, but for those looking to create a cheese with uniqueness of its own. We have a number of options available from softening of the curd to penicillium candidum.

In this November update, we’re take a look at various bio protective cultures & enzymes that are currently available. JKM Food’s range offers a range of solutions from the classic external treatments to the modern direct vat inoculation.

JKM Foods and their selected partners are proud to offer various cost effective solutions, which are able to aid in the control of various spoilage organisms.

Cultures:

Shield: 

In recent years there has been extensive testing within Mediterraneana Biotech, along with serval of their partnered universities. It had been  discovered through this testing, that the stressing of select strains of Lacticaseibacillus rhamnoses. Has had the effect of suppressing the growth of moulds and yeasts within a wide selection dairy products, and thus Shield was created.

Shield is most importantly GMO free, it’s also of note that shield is also Halal & Kosher certified. As well as being produced in an easy to use direct vat format, it is of note that Shield along with it’s mould & yeast suppression qualities. Offers no noticeable effect on flavour, smell or texture, all of which combines to make shield a highly effective & easy to use clean label solution to aid in bio protection.

available in the current Shield range are the following options:

LpH – Specifically created to work with dairy products that have a pH of ≤ 4.70. Commonly seen in the likes of fermented milks & creams, white cheeses, fresh cheeses & yogurts etc.

MpH – Working best in a range of dairy products that find themselves within a pH range that falls between 4.90 and 5.50. This pH range are commonly found in products the likes of. Soft cheese’s, semi-hard & hard cheese style’s as well as various yogurt styles etc.

HpH – Has been created for a range of dairy products which have a pH of ≥ 5.70. Mostly seen in the likes of pecorino & parmesans and alike, as well as certain yogurt styles etc.

LC1:

Has been another recent development between a culture producer & education, this time being Lallemand Specialty Cultures. Coming to the UK market with an effective direct vat inoculation culture, with the sole purpose of the effective control of listeria in dairy products. Once again Lallemand Specialty Cultures LC1 offer a clean label, along with halal & kosher certificated solution. That is LC1 to the ever present issue of listeria in dairy products. LC1 is importantly easy to use, as well as being able to offer great results at a cost effective price point.

LC1 Interestingly has the option to be added at either side of the pasteurizer. Option one being used at milk holding, inoculating directly upon receiving milk from your supplier. Then there is option two, post pasteurizer which Lc1 is added at the same time along with your the starter cultures. With option two JKM Foods have found to be the easiest option within a busy production environment.

LC1 has been developed to work within various applications like. Multiple cheese technologies (even blues), yogurts & plant based analogs.

This bio protective culture is a patented solution, which offers primarily bio protective effects against listeria. Which has secondary effects which are aiding in the reducing food waste, all the while finally having a negligible effect on aroma, flavour & texture.

PC PSM2:

Aiding first and foremost in the control of mucor, secondly producing a dense yet breakable surface. PC PSM2 offers up documented strong antifungal activity, very early on within the cheese making process.

It should be noted that when you pair PC PSM2 50/50 with another culture like PC TN. You create a fast growing white surface coating that is also able to offer the control of mucor as well.

These cultures work extremely well in any application of a wide selection of white mould ripened cheese styles. Lallemand specialty culture’s Pc psm2 is an effective easy to use clean label, solution to mucor.

**New** Mycoprotect:

Finally we have Myconeos, who have not stood still, since the launch of their pioneering Mycoforti – penicilium roqueforti range. Now they are focused on bringing to the UK dairy market. The new Mycoprotect a novel direct vat culture, which has been created for the surface treatment of a multitude of cheese styles. Which is including blues.

Mycoprotect allows producers to control the fungal growth on the surface of their cheese’s whilst not effecting the growth & maturation within. This is a UK produced innovative solution, mycoprotect  allows the control of fungal growth, upon the surfaces of cheese through various aplication methods. Mycoprotect offers a clean label answer at a cost effective price point to fungal growth.

Preservatives:

Lisoproq F-B: 

This natural enzyme (lysozyme) preparation, that has been obtained through the fermentation of specific strains of marine streptomyces. That are chosen for their ability to limit the development of unwanted microflora, through the maturation of various cheese styles. Lisoproq F-B is a naturally derived and is egg free.

This preparation of lysozyme is primarily effective in use against a great number of Gram-positive spore forming bacteria including Clostridium. Secondly this preparation of lysozyme has been documented, to be active against even some Gram-negative bacteria’s including E-coli.  Finally it should be noted that lysozyme isn’t an effective preparation in the control of yeasts and moulds.

Nataproq:

Proquiga’s natamycin is a natural antifungal. Nataproq has been derived from select strains of streptomyces natalensis. Nataproq is predominately used in the surface treatment of cheese’s.

The Starting Point:

New product development, is a core part of JKM Foods offering to you our clients. Building on our over 40 years of knowledge in not just dairy production but also in micro-biology. JKM Foods also has access to some of the top development labs & minds in Europe, with this wealth of practical knowledge at our fingertips allowing us help you to take your idea from the theoretical to the physical.

With our vast range of cultures, surface treatments & coatings available from our selected partners. Which feature the likes of Igea, Lallemand Specialty Cultures, Proquiga & Myconeos. JKM Foods have curated an unrivaled wealth of knowledge & options to help your ideas reach your customers.

Bringing to life:

When it comes time to running trials, our commitment to you doesn’t stop at the drawing board. From suppling the samples to the initial make sheets JKM Foods is there to support you at every stage. For those with larger production volumes and lacking the access to small pilot plants. JKM Foods have access to various pilot plants in Europe where products can be developed and staff can be trained before large scale trials take place at your own facility.

Additionally JKM Foods are SALSA accredited, with this string to our bow. We are able to handle the varying requests of our clients technical needs, from the supplying of technical specifications. Through to the providing of halal & kosher certificates, finally aiding with the likes of the soil association and others specific accreditation requirements.

Production:

JKM Foods, pride themselves on a flexible approach to our customers needs. Be you needing your new product producing on an adhoc basis, or regular monthly amounts. JKM Foods have the capacity to meet your needs paired with our various logistical partners we cover from the every part of the UK, Ireland & the channel islands with fast effective delivery.

You are never a number to us, we back everything up with face to face visits, video conferencing not only with ourselves but with our partner technical departments in Europe.

JKM Foods ltd is proud to have,