Bacterial cultures are the key to cheese making and producing various other dairy products. There is a large variety of cultures used in making cheese and other dairy products such as buttermilk and yogurt. We Supply advanced range of starter cultures for all cheese and fermented milk applications. We offer a range of lactic acid producers and specialty cultures.
Our dairy culture systems are designed to deliver performance, reliable results and cost effectiveness. Our starter cultures service coupled with technical support that enables the Dairy producer to innovate and maintain a high level of product consistency. We have developed the following range of both DIRECT-SET™ and BULK-SET cultures
Guide for our cultures and their specific strains in the fermented products.
Basic American "Mesophilic" Cheese Varieties
Cheddar
Cottage Cheese
Types of strains
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp.cremoris
(LBL) Lactobacillus lactis
Basic Italian "Thermophilic" Cheese Varieties
Mozzarella
Romano
Provolone
Parmesan
Types of strains
(ST) Streptococcus thermophilus
(LB) Lactobacillus delbrueckii subsp. bulgaricus
(LH) Lactobacillus helveticus
(LBL) Lactobacillus lactis
Indian fermented milk products
Curd
Yogurt
Lassi
Types of strains
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(ST) Streptococcus thermophilus
(LB) Lactobacillus delbrueckii subsp. bulgaricus
(LBL) Lactobacillus lactis
(LBC) Lactobacillus casei subsp. casei
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