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Cheese Starter
Cultures :
We offer starter cultures for white brined cheese with traditional
microbiological composition: Lactococcus lactis subsp.lactis
(multistrains
or singlestrains culture) , Streptococcus thermophilus, Lactobacillus
helveticus. According to the requirement of various producers of white
brined cheese and the variants of the technology used, cultures of
Lactococcus lactis, Lactobacillus helveticus and yoghurt cultures may be
used in combinations recommended by us. The using of cheese starter
cultures with such a composition helps to obtainin final products with
typical flavour and texture.
Our Yellow cheese starter cultures,which include cultures from
Streptococcus thermophilus and Lactobacillus helveticus , are preferred
by most yellow cheese producers in Bulgaria . After discussing the
specific requirements with our partner, an innovation of the composition
of the cheese starters aiming for the better regulation of the
fermentation process in cheese production could be produced.
The freeze dried cultures have been developed in commercial forms for
the production of bulk starter or for direct inoculation DVS (Direct Vat
Set).
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Name |
Composition
|
Type |
Application |
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LAT CW 101® |
Lactococcus lactis ,
Streptococcus thermophilus (3 strains),
Lactobacillus helveticus |
Mesophilic |
White brined cheese |
|
LAT CW 103® |
Lactococcus lactis ,
Streptococcus thermophilus (3 strains),
Lactobacillus bulgaricus |
Mesophilic |
White brined cheese |
|
LAT CW 105® |
Lactobacillus delbrueckii subsp. Bulgaricus
Streptococcus thermophilus ( 4 strains )
Lactococcus lactis |
Thermophilic |
White brined cheese from sheep milk
|
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LAT CW 106® |
Lactococcus lactis
Streptococcus thermophilus( 3 strains )
Lactococcus cremoris |
Mesophilic |
curds and soft cheese |
|
LAT YC 151® |
Streptococcus thermophilus (3 strains),
Lactobacillus lactis |
Thermophilic |
Yellow cheese " kashkaval " ,
Hard cheeses
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LAT YC 152® |
Streptococcus thermophilus (3 strains),
Lactobacillus helveticus |
Thermophilic |
Yellow cheese " kashkaval " ,
Hard cheeses
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LAT YC 153® |
Streptococcus thermophilus (3 strains),
Lactobacillus lactis |
Mesophilic |
Yellow cheese
Mozarella cheese
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LAT 36® |
Streptococcus thermophilus (3 strains),
Lactococcus lactis ,
Lactococcus cremoris |
Mesophilic |
Fresh cheese ,
UF cheese ,
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LAT CW 104® |
Lactococcus lactis ,
Streptococcus thermophilus (4 strains) |
Thermophilic |
white brined cheese from cow and
goat milk
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