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Culture

We are proud to present advanced range of starter cultures for all cheese, Yogurt, Curd and fermented milk applications. We offer a range of lactic acid producers and specialty cultures.

These Direct Set Lyophilized culture systems are designed to deliver performance, reliable results and cost effectiveness. Our unique range of starter cultures, coupled with our technical service, enable the Dairy producer to innovate and maintain a high level of product consistency. We have developed the following range of Direct Set Cultures.

Thermophiles
 

Starter	Temperature	Characteristics	Application
Streptococcus thermophilus	37-45șC	Good acidification. Moderate proteolitic activity. Thermorresistant.	Cheese smooth paste. Cheese shine paste. Cheese spun paste. Lactic fermentation.
Lactobacillus	37-45șC	Good acidification.	Associate with:
Delbrueckii bulgaricus		Good production acetaldehyde	White cheese with shine and spun paste. Yogurt.
Lactobacillus helveticus	40-45șC	Strong acidification High thermorresistant.	Cheese smooth paste of high maduration.

Mesophiles
 

Starter	Temperature	Characteristics	Application
Lactococcus lactis	22-35șC	Good acidification. Moderate proteolitic activity. Non production of gas	Fresh cheese. Smooth cheese. Shine paste. Butter
Lactococcus cremoris.	22-30șC	Good acidification. Moderate proteolitic activity.	Fresh cheese. Smooth cheese. Shine paste. Butter
Lactococcus lactis lactis diacetylactis	18-25șC	Medium acidification. Strong production of gas and aroma	Fresh cheese. Butter. Fermented milk.
The use is EVER with another cultures.

          BLENDS OF THERMOPHILIC & MESOPHILIC CULTURES

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