Cultures for Pasta filata cheese types Bulgarian Kashkawal

Cultures without Citrate Fermentation.
Blended Mesophilic and Thermophilic Multiple-species Starter Cultures.
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, 5000 L
Cultures for bulk starter preparation – 50, 100 L

Classification

Name	Composition	Characteristics
ТМ1, ТМ2	Lасtococcus lactis Streptococcus thermophilus Lactobacillus bulgaricus	Blended mesophilic and thermophilic cultures without citrate fermentation. Fast acidification. The cultures are suitable for the production of Kaskawal cheese.
TM5, TM7	Lасtococcus lactis Streptococcus thermophilus Lactobacillus bulgaricus Lactobacillus helveticus Lactobacillus casei	Blended mesophilic and thermophilic cultures without citrate fermentation. Fast acidification. The cultures are suitable for the production of Kaskawal cheese.
TМ-СН1	Lасtococcus lactis Laсtococcus cremoris Streptococcus thermophilus Lactobacillus helveticus	Blended mesophilic and thermophilic cultures without citrate fermentation. Fast acidification. The cultures are suitable for the production of Kaskawal cheese.
TМ-CH2	Lасtococcus lactis Laсtococcus cremoris Streptococcus thermophilus Lactobacillus bulgaricus	Blended mesophilic and thermophilic cultures without citrate fermentation. Fast acidification. The cultures are suitable for the production of Kaskawal cheese.