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Cultures for Continental cheese types

Cultures for Continental cheese types 2018-05-25T10:28:11+00:00

Description

  • 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, 2000, 5000 L
  • Cultures for bulk starter preparation – 50, 100 L

Classification

Name Composition Characteristics
МCH1, МCH2, MCH3 Lасtococcus lactis
Laсtococcus cremoris
Laсtococcus diacetylactis
Leuconostoc mesenteroides sp. cremoris		 Heterofermentative Mesophilic cultures.
Medium acidification.
High gas production.
The cultures are suitable for the production of Gouda, Edam, Jaroslawsko, Kostromsko cheese type.
МCH4, MCH6 Lасtococcus lactis
Laсtococcus cremoris
Laсtococcus diacetylactis
Leuconostoc mesenteroides sp. cremoris		 Heterofermentative Mesophilic cultures.
Slow acidification.
High gas production.
They are suitable for use with acid formation cultures.
TM-CH6, TM-CH9, TM-CH11 Lасtococcus lactis
Laсtococcus cremoris
Laсtococcus diacetylactis
Leuconostoc mesenteroides sp. cremoris
Streptococcus thermophilus		 Heterofermentative blended cultures.
Medium/fast acidification.
High gas production.