LALFLORA®

Milk naturally contains a microflora made of several species that contribute to the development of the very typical raw milk cheese characteristics. The strict hygiene requirements of the milk production industry led to a sharp decrease in the microflora population. In addition, a large majority of cheeses are now produced with pasteurized or thermized milk from which the indigenous microflora has been almost completely destroyed. Through the LALFLORA® products, Lallemand Specialty Cultures (LSC) offer the most aromatic, safe-to-use and technologically relevant strains selected from the indigenous flora of the best raw milk sources. Enrichment of raw, thermized or pasteurized milks by the addition of a lactic and aromatic microflora that contributes to the typicity of a cheese terroir. Regularity of production through a constant microflora. For cheesemakers seeking to produce “signature” or Terroir cheeses, LALFLORA® delivers a range of products which simultaneously addresses the aromatic, technological and food safety expectations.