Culture Suggestions & Charts

 

Recommendations for Home Cheesemakers

 

Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chèvre frais, St-Maure, Valençay,

Cultured butter ⇒ MESO AROMATIC B or SACCO MO30R

 

Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese ⇒ MESO TYPE II or MA4001/4002 or SACCO MO030 or SACCO MO036

 

Gouda, Edam, Havarti ⇒ MESO AROMATIC B or MA4001/4002 or KAZU or SACCO MO036

 

Mozzarella, Provolone, Parmesan ⇒ MESO TYPE II & THERMO TYPE B or SACCO MO036 & SACCO Y082D MA4001/4002 + TA060

 

Romano ⇒  MESO TYPE II & THERMO TYPE C or SACCO MO036 & THERMO TYPE C

 

Emmenthaler, Gruyere, Swiss ⇒ THERMO TYPE C

 

FetaMT1

 

 

Lactic starters from Biena (Canada)

Products

Composition

Mesophilic II

LC

Meso Aromatic B

LL + LC + LD + LM

Thermophilic B

ST + LB

Thermophilic C

ST + LH

Foamy Kefir C

LL + LC + LD + LNC + LP + LR + SF

Yoghurt Type I

ST + LB

Yoghurt Type IV

ST + LB + LA

LC: Lactococcus lactis subsp cremoris

 LL: Lactococcus lactis subsp lactis

LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus

LB: Lactobacillus delbrueckii subsp bulgaricus 
L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus

LM: Leuconostoc mesenteroides subsp mesenteroides

LA: Lactobacillus acidophilus

LR: Lactobacillus rhamnosus

LNC: Leuconostoc cremoris
LP: Lactobacillus plantarum

SF: Saccharomyces fragilis

Bulk starter inoculation rate*:

Small batches: ¼ tsp. /500 ml (16 oz)

Large batches: ½ tsp. /1 liter (32 oz)

*Bulk starter should be used at a 2.5% rate by volume of cheese milk

 

Direct set inoculation rate:

Small batches: ½ tsp /12-15 liters (3-4 gallons) Large batches: 10 g. /100 liters (25 gallons)


Ripening cultures from Biena (Canada)

Microorganisms

Characteristics

Propionic bacteria

Eye development for Swiss cheese type

1-2 g./100 L (25 G.)

Brevibacterium linens

Red Bacteria

For milk inoculation: 1D/10 000 L (250 G)

For rind treatment: 1D/ 2000 kg (4400 lbs) cheese


 

Mesophilic starters from Danisco Dupont (France)

Products

Composition

Acidification

Gas

Diacetyl

MA4001/MA4002

LL +LC +LD +ST

++

+

+

Kazu

LL +LC +LD +LH

++

+

+

MM100/MM101

BT01

LL + LC + LD

++

+

+

++

MA 011/ 014, MA 016/ 019

LL + LC

+++

-

-

MD 089

LD

+

++

+++

RA 022

RA 024/026

LL + LC +ST

++++

-

-

LM 057

LM

+

++++

+

MT1 (Feta)

LL + LC + ST + LB

++++

Probat 222

LL + LC + LD + LM

++

+++

+++

LC: Lactococcus lactis subsp cremoris

LL: Lactococcus lactis subsp lactis

LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus

LB: Lactobacillus delbrueckii subsp bulgaricus

L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus

LM: Leuconostoc mesenteroides subsp mesenteroides 

LR: Lactobacillus rhamnosus

LBL: Lactobacillus delbrueckii ssp lactis

 

  


Direct set inoculation rate:

Small batches: ¼ tsp /12-15 litres (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 


Thermophilic starters from Danisco (France)

Products

Composition

Acidification

TA050,52,54

(Stabilized Cheese)

ST

+

TM081 ST ++++

TA060-61

(Hard Cheese)

ST

+++

HOLDBAC LC

LR (raw milk gas reducer)

-

LH100

LH + LL

++

LB 340

LB

++

YO-MIX 187

ST + LL

++

YO-MIX 495

ST + LB

+++

MY800

ST + LL + LB

++

YO-MIX 601 Undefined Thermophilic Multiple Strains
YO-MIX 611 ST + LB +++
HOWARU BIFIDO BBL -

ABY-2C

ST + LB + LA + BL + LDB

++++

LL : Lactococcus lactis subsp lactis

LD : Lactococcus lactis subsp diacetylactis
LA : Lactobacillus acidophilus

LH : Lactobacillus helveticus

LB : Lactobacillus delbrueckii subsp bulgaricus

LDB : Lactobacillus delbrueckii subsp lactis

LR: Lactobacillus rhamnosus

ST: Streptococcus salivarius subsp thermophilus
BL: Bifidobacterium longum

 

BBL: Bifidobacterium lactis

Direct set inoculation rate:

Small batches: ¼ tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 

 

Ripening cultures from Danisco (France) 

Microorganisms

Characteristics

Available strains

Pesnicillium candidum

White mould

HP6, NEIGE, ABL

SAM3

Penicillium roqueforti

bright green (hyptonic)

light blue (hyptonic)

blue-green (lyophilised)

grey-green (lyophilised)

dark blue-green (lyophilised)

PRB6

PRB18

PS

PA

PJ

Verticillium lecanii

White, for Tome and mixed rind

Mycoderm

Cylindrocarpon sp.

White/Grey/Brown/Yellow

For Tome and mixed rind

Mycodore

Geotrichum candidum

Yeast-like form

Intermediate form

Mould-like form

Geo15

Geo13

Geo17

Yeasts

Aroma

Surface maturation

Maturation and colour

Surface Neutralization and Aroma

KL 71

DH

R2R

CUM

Corynebacteria

 

Morge ivory

Morge orange

Cream/White

LB (B. Linens)

SR3 (B. Linens)

MGE (A. Nicotianae)

Micrococci

Aroma, texture

MVA, MVS

Lactobacilli (texturing)

Accelerated ripening

LBC 80

Mixtures

Aroma & colour

PLA, ARN

NB: Dosage usually ranges from 10D/5000-10 000 L, however consult us for more precise applications.

 

 

Lactic starters from Sacco Clerici (Italy)

Products

Composition

Rate of Use

MO 030

LL + LC

0.5-10 UC/100L (26.4 gallons)

MO 030R

LL + LC + LD + LM

0.5-4 UC/100L (26.4 gallons)

MO 036

LC

0.5-10 UC/100L (26.4 gallons)

Y 082D

ST + LB

0.5-4 UC/100L (26.4 gallons)

MT 030 LV

(KEFIR)

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

MT 036 LX

(BUBBLY KEFIR)

LL + LD + KL + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

MT036 LV

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

M046

LL+LC+LD+Leuconostoc

1-4 UC/100L (26.4 gallons)

M062

LL+ST

0.5-2.5 UC/100L (26.4 gallons)

MT 092 FET

ST+LL+LD+LDB+ LH+Leuconostoc

0.8-3 UC/100L (26.4 gallons)

MT 096 FEN

ST+LL+LD+ LDB+ Leuconostoc

0.8-3 UC/100L (26.4 gallons)

Y 450 B

LB+ST

0.5-3 UC/100L (26.4 gallons)

Y450AB

LB +ST+LA+BL

0.5-3 UC/100L (26.4 gallons)

LC: Lactococcus lactis subsp cremoris

LL: Lactococcus lactis subsp lactis
LM: Leuconostoc mesenteroides subsp mesenteroides
LB: Lactobacillus delbrueckii subsp bulgaricus
ST: Streptococcus salivarius subsp thermophilus
LD: Lactococcus lactis subsp diacetylactis

SC : Saccharomyces cerevisiae

 Lbr : Lactobacillus brevis
KL: Kluiveromyces lactis

LH : Lactobacillus helveticus

LDB : Lactobacillus delbrueckii subsp lactis
BL : Bifidobacterium longum

 

LA : Lactobacillus acidophilus

Direct set inoculation rate:

Small batches: 1/16 tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Other culture blends from Sacco Clerici are available upon request and by special order.