Cheese cultures: Difference between revisions

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| || * 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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|CHR Hansen CHN-11

|Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Lactococcus lactis subsp. lactis Leuconosto

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|CHR Hansen CHN-19

|Lactococcus lactis subsp, cremoris Leuconostoc,

Lactococcus lactis subsp. lactis,

Lactococcus lactis subsp. lactis biovar, diacetylactis

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| thermophilic cultures ||* Thermo B * Bulgarian 411 yoghurt || Streptococcus thermophilus Lactobacillus delbrueckii ssp bulgaricus || Italian cheeses including mozzarella, parmesan

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| ||* '''Thermo C''' || Streptococcus thermophilus Lactobacillus helveticus || Emmental, Gruyere etc

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| ||* all-round thermofiele AT‡ || Streptococcus salivarius subsp. thermophilus Lactococcus lactis subsp. lactis Lactobacillus delbrueckii subsp. lactis ||

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| || CHR Hansen LH-B02|| Lactobacillus helveticus||

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| specialist cultures ||* Sirene (bulgarian feta)‡ || Lactobacillus bulgaricus Streptococcus thermophilus Lactococcus lactis Lactococcus cremoris Lactococcus dyacetylactis Lactococcus helveticus || Sirene, or Bulgarian feta cheese

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 |  || * 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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+|CHR Hansen CHN-11
+|Lactococcus lactis subsp. cremoris
+Lactococcus lactis subsp. lactis biovar. diacetylactis
+Lactococcus lactis subsp. lactis Leuconosto
+|
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+|CHR Hansen CHN-19
+|Lactococcus lactis subsp, cremoris  Leuconostoc,
+Lactococcus lactis subsp. lactis,
+Lactococcus lactis subsp. lactis biovar, diacetylactis
+|
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 |  ||  ||  ||
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 | thermophilic cultures ||* 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
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 | ||* all-round thermofiele AT<small><sup>‡</sup> || Streptococcus salivarius subsp. thermophilus <br> Lactococcus lactis subsp. lactis <br> Lactobacillus delbrueckii subsp. lactis ||
 |-
-|  ||  ||  ||
+|  ||  CHR Hansen LH-B02||  Lactobacillus helveticus||
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 | specialist cultures ||* Sirene (bulgarian feta)<sup>‡</sup>  || Lactobacillus bulgaricus <br> Streptococcus thermophilus <br> Lactococcus lactis <br> Lactococcus cremoris <br> Lactococcus dyacetylactis <br> Lactococcus helveticus || Sirene, or Bulgarian feta cheese