Ingredients

Lactic ferments (more correctly called “lactic bacteria”) are microorganisms that through a catabolic process (fermentation) are able to degrade lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.

Moulds are essential ingredients for the production of cheeses and other food products with typical aesthetic and organoleptic characteristics (such as, for example, cheese with a floral crust). Through proteolysis and lipolysis processes, the moulds contribute strongly to the formation of the aroma, the final structure and the appearance of the cheeses that contain them.