Application

 Type

Composition
 

Name

White brined cheese

Mesophilic

Lacto 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) actococcus lactis and Lactobacillus delbruecki
Subsp bulgaricus

®LAT CW 104