Cheese cultures: Difference between revisions
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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 | ||
Revision as of 17:16, 5 October 2024
⇐ Useful stuff
⇐ Cheese, preserves and fermented & pickled products
| culture type | commercial name | bacteria | uses |
|---|---|---|---|
| mesophilic cultures | Mesophilic cultures work best at lower temperatures 20℃ - 32℃ | ||
| * Meso I | Lactococcus lactis ssp. Lactis † | Low level acidifier. Cheddars and Jacks | |
| * Meso II | Lactococcus lactis ssp. Cremoris | Salt sensitive moderate to high acidifier with no gas or diacetyl production. Brie, Camembert, Cheddar, parmesan &ct | |
| * Meso III * MA011 * C101 |
Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris |
Moderate to high acidifier with no gas or diacetyl production. Creates clean taste and very closed texture. Edam, Gouda, Havarti. | |
| * MM100 * C20G * Flora Danica |
Lactococcus lactis ssp. Lactis Lactococcus lactis ssp. Cremoris Lactococcus lactis ssp Lactis bv diacetylactis |
Moderate acidifier with some gas production and high diacetyl production. Brie, Camebert, Edam, Gouda and other buttery cheeses | |
| * 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. | |
| * 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 | |
| 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 | Thermophilic cultures work best at higher temperatures 37℃ - 45℃ | ||
| * Thermo B * Bulgarian 411 yoghurt |
Streptococcus thermophilus Lactobacillus delbrueckii ssp bulgaricus |
Italian cheeses including mozzarella, parmesan | |
| * Thermo C | Streptococcus thermophilus Lactobacillus helveticus |
Emmental, Gruyere etc | |
| * 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 | ||
| specialist cultures | * Sirene (bulgarian feta)‡ | Lactobacillus bulgaricus Streptococcus thermophilus Lactococcus lactis Lactococcus cremoris Lactococcus dyacetylactis Lactococcus helveticus |
Sirene, or Bulgarian feta cheese |
| * Balkan KasKaval‡ | Lactobacillus bulgaricus streptococcus thermophilus lactococcus lactis lactococcus cremoris lactococcus dyacetylactis lactococcus helveticus |
for the bulgarian and wider balkan cheese Kashkaval | |
| * zachte kaas MST‡ | Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Streptococcus salivarius subsp. thermophilus |
for soft cheeses such as camembert, Briw, Gorgonzola | |
| Secondary cultures | * Brevibacterium linens‡ | Brevibacterium linens | used to create red or orange rind in cheeses such as Münster |
| * Geotrichum candidum‡ | Geotrichum candidum | ||
| * Penicilium candidum† | Penicilium candidum | Fuzzy white mould on Brie and Camembert etc. | |
| * Penicilium roqueforti† | Penicilium roqueforti | The blue in Roqufort, Gorgonzola etc | |
| * Propionic bacteris Gasvormende kaas startercultuur‡ |
Propionibacterium freudenreichii subsp. shermanii | used for eye formation in swiss-type cheeses, Emmental etc | |
| Lipase | * Lipase‡ | ||
| Yeast | Candida utilis |
† Lactococcus lactis ssp. Lactis was formerly known as Streptococcus lactis etc
‡ available from startercultures.eu
Bold are ferments I have in stock