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 the process denominated fermentation.
For this purposes there are 2 groups of starters:
They can grow between 20 -35 Celsius degree and they are involved in the matured and fresh cheeses fabrication.
They develop between 35- 50 Celsius degrees 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|