Cheese culture guide
This guide will help you to choose cheese cultures to make your preferable cheese
Micromilk ME or Lactoferm MSE
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Leuconostoc mesenteroides subsp. cremoris
For Gouda , Cheddar, Cheshire , Stilton, Limburger, Raclette, Mimolette, Bel Paese cheese
Micromilk MAT or Lactoferm MSY
Bacterial strains:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Streptococcus salivarius subsp. thermophilus
Quark
,
Sour cream,
Cottage cheese,
Cream cheese.
Micromilk MO or Lactoferm MSO
Bacterial strains:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
Micromilk LHTM
Bacterial strains:
- Lactobacillus Helveticus
- Lactococcus Lactis Subsp. Lactis
- Lactococcus Lactis Subsp. Cremoris
- Streptococcus Thermophilus
For
Swiss
and other mountain cheese:
Emmental,
Maasdam,
Gruyere,
Lactoferm EM
Bacterial strains:
- Lactococcus lactis subsp. Lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus salivarius subsp. Thermophilus
- Lactobacillus Helveticus
- Lactobacillus delbrueckii subsp. lactis
For
Swiss
and other mountain cheese:
Emmental
,
Maasdam,
Gruyere,
Micromilk PR or Lactoferm PP
Bacterial strains:
- Propionibacterium freudenreichii subsp. shermanii
Use for cheeses with eyes formation such as Maasdam , Gruyer , Emmental , Eldamer within Micromilk LHTM or Lactoferm EM culture.
Micromilk LHT/A or Lactoferm PG
Bacterial strains:
- Streptococcus salivarius subsp. thermophilus
- Lactobacillus delbruekii subsp. lactis
- Lactobacillus helveticus
For Appenzeller and traditional Italian cheeses such as Provolone, Parmezan, Romano, Montasio .
Micromilk T or Lactoferm M
Bacterial strains:
- Streptococcus salivarius subsp. thermophilus
For
Caciotta
and
Mozzarella
cheese from cow milk.
Micromilk TL or Lactoferm AT
Bacterial strains:
- Streptococcus salivarius subsp. thermophilus
- Lactococcus lactis subsp. lactis
- Lactobacillus delbrueckii subsp. lactis
For Guidos and Alpine cheese.
Micromilk LHR/A or Lactoferm SLBH
Bacterial strains:
- Streptococcus salivarius subsp. thermophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Lactobacillus helveticus
For Buffalo Mozzarella , Caciotta, Scamorza, Yesterdaze , Manchego .
Micromilk TBM or Lactoferm MST
Bacterial strains:
- Lactococcus lactis subsp. Lactis
- Lactococcus lactis subsp. Cremoris
- Streptococcus salivarius subsp. Thermophilus
- Lactobacillus delbrueckii subsp. bulgaricus
For
Feta
cheese.
Micromilk MOT or Lactoferm MST
Bacterial strains:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus salivarius subsp. thermophilus
For semi-hard and soft cheese:
Limburger,
Morbier,
Camamber,
Brie,
Gorgonzola
,
Muenster.
Micromilk BACT or Lactoferm ABY
Bacterial strains:
- Streptococcus salivarius subsp. thermophilus
- Bifidobacterium bifidum
- Lactobacillus acidophilus
- Lactobacillus delbrueckii subsp. bulgaricus
Yogurt culture with bifidobacteria
Micromilk PCR
Bacterial strains:
- Penicillium roqueforti
Used as additional culture for Dor Blue, Roquefort and Gorgonzola.
Micromilk PC or Lactoferm PC (Penicillium Candidum)
Bacterial strains:
- Penicillium candidum
For
Camamber, Brie.
Used in combination with Lactorem MST.
Micromilk Geotrichum Candidum
Bacterial strains:
- Geotrichum Candidum
For Limburger , Camamber, Brie, Muenster , Bel Paese . Used in combination with Lactorem MST.
Micromilk Brevibacterium Linens
Bacterial strains:
- Brevibacterium Linens
Red-smear bacterias, which are used to make cheeses such as Limburger , B rick cheese , Raclette, Muenster, Appenzeller and other mountain cheese.