Cultures for White brined cheese Bulgarian style Feta

Cultures for White brined cheese Bulgarian style Feta stef@n 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 GENESIS^TM 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.