Cultures for White brined cheese Bulgarian style Feta

Cultures for White brined cheese Bulgarian style Feta 2018-05-25T10:14:16+00:00

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.
  • 10 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 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.