Description
- 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 strains GENESISTM are isolated and selected from natural sources and they are not genetically modified.
- Direct starter cultures for 1000, 2000 L
- Cultures for bulk starter preparation – 50, 100 L
Classification
Name | Composition | Characteristics |
МСH21, МСH22, МСH23, MCH24 | Lасtococcus lactis Laсtococcus cremoris |
Mesophilic cultures without citrate fermentation. Medium acidification. The cultures are suitable for the production of Feta cheese. |
TM-СH3, TM-СH21, TM-СH22, TM-СH23 | Lасtococcus lactis Laсtococcus cremoris Streptococcus thermophilus |
Blended mesophilic and thermophilic cultures without citrate fermentation. Medium acidification. The cultures are suitable for the production of Feta cheese. |
TМ-СН2, TМ-24 | Lасtococcus lactis Laсtococcus cremoris Streptococcus thermophilus Lactobacillus bulgaricus |
Blended mesophilic and thermophilic cultures without citrate fermentation. Medium/fast acidification. The cultures are suitable for the production of Bulgarian white brined cheese. |
TМ-20, TМ-25 | Lасtococcus lactis Laсtococcus cremoris Streptococcus thermophilus Lactobacillus bulgaricus Lactobacillus casei |
Blended mesophilic and thermophilic cultures without citrate fermentation. Fast acidification. The cultures are suitable for the production of Bulgarian white brined cheese. |