tel. (+359 2) 8 708 568 | Sofia, 1574 19 Sputnik str.|genesis@abv.bg

Cultures for Emmenthal cheese types

Cultures for Emmenthal cheese types 2018-05-25T10:31:22+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
LH1, LH2 Lасtobacillus helveticus Thermophilic cultures without citrate fermentation.
Medium/fast acidification.
TS1, TS2, TS3 Streptococcus thermophilus Thermophilic cultures without citrate fermentation.
Medium acidification.
PR1. PR2 Propionibacterium freidenreichii Medium gas production.
TМ-CH1 Lасtococcus lactis
Laсtococcus cremoris
Streptococcus thermophilus
Lасtobacillus helveticus		 Homofermentative Mesophilic and Thermophilic cultures.
Medium/fast acidification.
TМ-CH3 Lасtococcus lactis
Laсtococcus cremoris
Streptococcus thermophilus		 Homofermentative Mesophilic and Thermophilic cultures.
Medium acidification.