Cheese cultures: Difference between revisions

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| ||* '''MA4001''' * MA4002 || Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris Lactococcus lactis ssp Lactis bv diacetylactis Streptococcus thermophilus || Farmhouse. Moderate acidifier with some gas and diacetyl production. Creates a slightly open texture. The culture used for most types of cheese. MA4002 can be used interchangeably with MA4001 as it is just a slightly different strain for use in commercial dairies - the two are used alternately to control bacterial phages.

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| || * Aroma B * Brouwland kaasferment * '''''Lactoferm kaasferment'''''‡ * geperste kaas MSE‡ * Mesofiele kaas startercultuur (zuursel) om zelf kaas te maken|| Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris Lactococcus lactis ssp Lactis bv diacetylactis Leuconostic mesenteroides ssp cremonis || Moderate acidifier with some gas production and high acetyl production. Cream cheese, crème fraiche, cottage cheese etc

| || * Aroma B * Brouwland kaasferment * '''''Lactoferm kaasferment'''''‡ * geperste kaas MSE‡ * CHR Hansen CHN-22 * Mesofiele kaas startercultuur (zuursel) om zelf kaas te maken|| Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris Lactococcus lactis ssp Lactis bv diacetylactis Leuconostic mesenteroides ssp cremonis || Moderate acidifier with some gas production and high acetyl production. Cream cheese, crème fraiche, cottage cheese etc

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 |  ||* '''MA4001'''<br>* MA4002 || Lactococcus lactis ssp. Lactis <br> Lactococcus lactis ssp. Cremoris <br> Lactococcus lactis ssp Lactis bv diacetylactis <br> Streptococcus thermophilus || Farmhouse.  Moderate acidifier with some gas and diacetyl production. Creates a slightly open texture.  The culture used for most types of cheese.  MA4002 can be used interchangeably with MA4001 as it is just a slightly different strain for use in commercial dairies - the two  are used alternately to control bacterial phages.
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-|  || * Aroma B <br> * Brouwland kaasferment <br>* '''''Lactoferm kaasferment'''''<sup>‡</sup> <br> * geperste kaas MSE<small><sup>‡</sup><br> *<small> Mesofiele kaas startercultuur (zuursel) om zelf kaas te maken</small>|| Lactococcus lactis ssp. Lactis <br> Lactococcus lactis ssp. Cremoris <br> Lactococcus lactis ssp Lactis bv diacetylactis <br> Leuconostic mesenteroides ssp cremonis || Moderate acidifier with some gas production and high acetyl production.  Cream cheese, crème fraiche, cottage cheese etc
+|  || * Aroma B <br> * Brouwland kaasferment <br>* '''''Lactoferm kaasferment'''''<sup>‡</sup> <br> * geperste kaas MSE<small><sup>‡</sup><br>* CHR Hansen CHN-22<br> *<small> Mesofiele kaas startercultuur (zuursel) om zelf kaas te maken</small>|| Lactococcus lactis ssp. Lactis <br> Lactococcus lactis ssp. Cremoris <br> Lactococcus lactis ssp Lactis bv diacetylactis <br> Leuconostic mesenteroides ssp cremonis || Moderate acidifier with some gas production and high acetyl production.  Cream cheese, crème fraiche, cottage cheese etc
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