Cheese culture guide

This guide will help you to choose cheese cultures to make your preferable cheese

Micromilk ME or Lactoferm MSE

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, Comté.

Lactoferm EM

Bacterial strains:

For Swiss and other mountain cheese:  Emmental ,   Maasdam, Gruyere, Comté.

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 MFC

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.

Lactoferm ABY

Bacterial strains:

• Streptococcus salivarius subsp. thermophilus
• Bifidobacterium bifidum
• Lactobacillus acidophilus
• Lactobacillus delbrueckii subsp. bulgaricus

Yogurt culture with bifidobacteria

Micromilk BAC

Bacterial strains:

• 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.

Bacterial strains: 

• Geotrichum Candidum

For  Limburger , Camamber,  Brie, Muenster , Bel Paese .   Used in combination with Lactorem MST.

• Brevibacterium Linens

Red-smear bacterias, which are used to make cheeses such as Limburger , B rick cheese ,  Raclette, Muenster, Appenzeller and other mountain cheese.