Starter Cultures for Dairy
Starter cultures are generally bacterial and they are used in the cheese elaboration to transform lactose sugar into lactic acid, by fermentation.
For this purpose, there are 2 groups of starters:
They can grow between 20° -35° Celsius and they are involved in the maturing and fabrication of fresh cheeses.
They develop between 35°- 50° Celsius and participate in the high temperature cheesemaking, like parmesan, provolone and Swiss. They also participate in yogurt elaboration.
Furthermore, lactic ferments can be Homo-fermentatives (producing big amounts of lactic acid, as it happens with lactobacillus lactis) or Hetero-fermentative (they just produce a reduce amount of lactic acid, but also gives aroma, flavors and cheese eyes).
Our offer includes:
|TMB||Thermophiles||10 units||Medium||No||No||Semi-hard cheeses, white cheeses||10 units /2000 L|
|SME||Mesophiles||10 units||Medium- Low||Yes||Yes||Sour cream, fresh, semi-hard cheeses, Quark||10 units/ 2000 L|
|TL||Termophiles||10 units||Medium- Fast||No||Yes||Blue Cheeses, soft cheeses||10 units/ 2000 L|
|Termophile||10 units||Fast||No||No||Pasta filata, stretched cheese (mozzarella)||1 unit /100-200L|
|PCS||Termophiles||10 units||Fast||No||Yes||Hard and semi- hard cheeses||1 unit/100- 250 liter|
|Y0-Y9||Termophiles||10 units||Very Fast||–||Sweet||Yogurt||10 units /1000 L|