Cultures for Cheddar cheese types

Cultures for Cheddar cheese types 2018-05-25T10:25:46+00:00


  • Cultures without Citrate Fermentation.
  • Mesophilic and Blended Mesophilic and Thermophilic Multiple-species Starter Cultures.
  • Optimized combinations of compatible selected bacteriophage resistant strains.
  • Concentrated Freeze-dried Cultures.
  • The number of viable active cells is a minimum of 1 x 1010 CFU per gram.
  • The strains GENESISTM are isolated and selected from natural sources and they are not genetically modified.
  • Direct starter cultures for 1000, 5000 L
  • Cultures for bulk starter preparation – 50, 100 L


Name Composition Characteristics
МCH21, МCH22, MCH23, MCH24 Lасtococcus lactis
Laсtococcus cremoris
Mesophilic cultures without citrate fermentation.
Medium/fast acidification.
TM-CH3, TM-CH21, TM-CH22, TM-CH23 Lасtococcus lactis
Laсtococcus cremoris
Streptococcus thermophilus
Blended mesophilic and thermophilic cultures without citrate fermentation.
Fast acidification.