Application

 Type

Composition
 

Name

White brined cheese

Mesophilic

Lactococcus lactis Streptococcus thermophilus (3 strains) Lactobacillus helveticus

LAT CW 101®

White brined cheese

Mesophilic

Lactococcus lactis
Streptococcus thermophilus (3 strains)Lactobacillus bulgaricus

LAT CW 103®

White brined cheese from sheep milk


 

Thermophilic

Lactobacillus delbrueckii subsp Bulgaricus Stretococcus thermophilus (4 strains) Lactococcus lactis

LAT CW 105®

curds and soft cheese

Mesophilic

Lactococcus lactis
Streptococcus thermophilus( 3 strains )Lactococcus cremoris

LAT CW 106®

Yellow cheese         " kashkaval " 
Hard cheeses
 

Thermophilic

Streptococcus thermophilus (3 strains)Lactobacillus lactis

LAT YC 151®

 Yellow cheese "kashkaval" 
Hard cheeses
 

Thermophilic

Streptococcus thermophilus (3 strains)Lactobacillus helveticus

LAT YC 152®

Yellow cheese
Mozarella cheese

 

Mesophilic

Streptococcus thermophilus (3 strains)Lactobacillus lactis

LAT YC 153®

Fresh cheese
UF cheese

Mesophilic

Streptococcus thermophilus (3 strains)Lactococcus lactis
Lactococcus cremoris

LAT 36®

white brined cheese from cow and goat milk
 

Thermophilic

Streptococcus thermophilus(4 strain) Lactococcus lactis and Lactobacillus delbruecki
Subsp bulgaricus

LAT CW 104®