Cultures for Cottage cheese types

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 GENESIS^TM 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
МС1, МС2, МС3, MC4, MC5, MC6, MC7	Lасtococcus lactis Laсtococcus cremoris Laсtococcus diacetylactis Leuconostoc mesenteroides sp. cremoris	Heterofermentative Mesophilic cultures Medium/fast acidification Medium gas production The cultures are suitable for the production of cottage cheese and hard cheese at low temperature of the second heating.
TM-СH11, TM-СH12, TM-СH13	Lасtococcus lactis Laсtococcus cremoris Laсtococcus diacetylactis Leuconostoc mesenteroides sp. cremoris Streptococcus thermophilus	Heterofermentative blended mesophilic and thermophilic cultures. Medium acidification. High gas production. The cultures are suitable for the production of cottage cheese.
МСН11, МСН12, МСН13	Lасtococcus lactis Laсtococcus cremoris Laсtococcus diacetylactis	Heterofermentative Mesophilic cultures. Medium acidification. Low gas production. The cultures are suitable for the production of cottage cheese, soft and hard cheese at low temperature of the second heating.
МСН21, МСН22	Lасtococcus lactis Laсtococcus cremoris	Mesophilic cultures without citrate fermentation. Medium acidification. The cultures are suitable for the production of cottage cheese.