Cheese cultures: Difference between revisions
Added some CHR Hansen cultures |
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| mesophilic cultures || * Meso I || Lactococcus lactis ssp. Lactis <sup>†</sup> || Low level acidifier. Cheddars and Jacks | |mesophilic cultures | ||
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|Mesophilic cultures work best at lower temperatures 20℃ - 32℃ | |||
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| || * Meso I || Lactococcus lactis ssp. Lactis <sup>†</sup> || Low level acidifier. Cheddars and Jacks | |||
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| || * '''Meso II''' || Lactococcus lactis ssp. Cremoris || Salt sensitive moderate to high acidifier with no gas or diacetyl production. Brie, Camembert, Cheddar, parmesan &ct | | || * '''Meso II''' || Lactococcus lactis ssp. Cremoris || Salt sensitive moderate to high acidifier with no gas or diacetyl production. Brie, Camembert, Cheddar, parmesan &ct | ||
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| thermophilic cultures ||* Thermo B <br>* Bulgarian 411 yoghurt || Streptococcus thermophilus <br> Lactobacillus delbrueckii ssp bulgaricus || Italian cheeses including mozzarella, parmesan | |thermophilic cultures | ||
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|Thermophilic cultures work best at higher temperatures 37℃ - 45℃ | |||
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| ||* Thermo B <br>* Bulgarian 411 yoghurt || Streptococcus thermophilus <br> Lactobacillus delbrueckii ssp bulgaricus || Italian cheeses including mozzarella, parmesan | |||
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| ||* '''Thermo C''' || Streptococcus thermophilus <br> Lactobacillus helveticus || Emmental, Gruyere etc | | ||* '''Thermo C''' || Streptococcus thermophilus <br> Lactobacillus helveticus || Emmental, Gruyere etc | ||