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Cultures for Soft and Semi-soft cheese types

Cultures for Soft and Semi-soft cheese types 2018-05-25T10:23:35+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
МСH1, МСH2, МСH3 Lасtococcus lactis
Laсtococcus cremoris
Laсtococcus diacetylactis
Leuconostoc mesenteroides sp. cremoris		 Heterofermentative Mesophilic cultures.
Medium acidification.
High gas production.
МСH4, МСH5 Lасtococcus lactis
Laсtococcus cremoris
Laсtococcus diacetylactis
Leuconostoc mesenteroides sp. cremoris		 Heterofermentative Mesophilic cultures.
Slow/medium acidification.
High gas production.
ТМ-СН11, ТМ-СН12, ТМ-СН13 Lасtococcus lactis
Laсtococcus cremoris
Laсtococcus diacetylactis
Leuconostoc mesenteroides sp cremoris
Streptococcus thermophilus		 Heterofermentative Blended cultures.
Medium acidification.
High gas production.
TS1, TS2, TS3 Streptococcus thermophilus Thermophilic cultures without citrate fermentation.
Medium acidification.