| Name | description | Cultures | Links to buy |
|---|
| AT | Semi-hard and hard types of cheese. | | Streptococcus salivarius subsp. thermophilus | | | Lactococcus lactis subsp. lactis | | | Lactobacillus delbrueckii subsp. lactis | |
| serowar.sk
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| BREVIBACTERIUM LINENS | Complementary culture completing the taste properties of cheese, appearance and smell. It is necessary to use it in combination with inoculating mesophilic or thermophilic cultures. To complete the taste, it can be combined with some selected yeasts. Bacteria are used to make cheeses such as Limburg, Romadur, etc. | | serowar.sk
|
| CHN-11 | Multistrain mixed cream culture containing Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis and Leuconostoc. Culture creates aroma and CO2.
The culture is mainly used in the production of continental type cheeses (Gouda, Eidam, Leerdamer...) and soft cheeses. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | |
| MILCHEMA spol. s r.o.
Vojtěch Toms - Tomscheese.cz
|
| CHN-22 | The culture is mainly used in the production of soft cheeses, Camembert-type cheeses and cheeses with blue mold, cheeses with a small amount of mesh (Gouda, Edam). | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides | | | Leuconostoc pseudomesenteroides | |
| MILCHEMA spol. s r.o.
|
| DELTA | Thermophilic dairy culture suitable especially for pulled cheeses such as korbáčky, parenica, ščepek, kaškaval, provolone, mozzarella, ...
It can be used alone or in combination with mesophilic culture.
The suitable temperature of milk during inoculation is 30 - 37°C. | | Streptococcus salivarius subsp. thermophilus | 100% |
| Vojtěch Toms - Tomscheese.cz
|
| EM | Semi-hard and hard varieties of cheese: Emmental, Grouvier, Grev and others. | | Lactobacillus delbrueckii subsp. lactis | | | Lactobacillus helveticus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk
|
| Flora Danica® | Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | |
| MILCHEMA spol. s r.o.
Ekokoza s.r.o.
Vojtěch Toms - Tomscheese.cz
|
| IOTA Ca | The culture is added to the milk before cheesemaking at the same time as the cream culture. It forms inside the cheese during ripening a typical structure of yellow color and consistency for Camembert cheeses. | | Brevibacterium Linens | | | Candida Valida | | | Corynebacterium Flavescens | | | Hafnia alvei | | | Kluyveromyces Lactis | | | Lacticaseibacillus paracasei | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Staphylococcos Carnosus | | | Streptococcus salivarius subsp. thermophilus | |
| MILCHEMA spol. s r.o.
|
| KAPPA 1 | A special mixture of cultures, designed for reheating pressed cheeses such as Gruyere, Tomme or Gouda. | | Lactobacillus helveticus | 30% | | Lactococcus lactis subsp. lactis | 10% | | Streptococcus salivarius subsp. thermophilus | 60% |
| Vojtěch Toms - Tomscheese.cz
MILCHEMA spol. s r.o.
|
| KAPPA 2 | The culture is intended for reheated pressed cheeses such as Abondance, Beaufort, Mimolette.
A mixture of thermophilic and mesophilic cultures. | | Lactobacillus helveticus | 75% | | Streptococcus salivarius subsp. thermophilus | 25% |
| Vojtěch Toms - Tomscheese.cz
|
| KAPPA 3 | A complete mixture of mesophilic, thermophilic and propionic bacteria intended for pressed reheated cheeses.
It is used for typical cheeses with eyes and a nutty flavor, e.g. Bargkas type - small Gruyere, Emmental, Jarlsberg, Lerdammer. | | Lactobacillus delbrueckii subsp. lactis | 30%+/- | | Propionibacterium freudenreichii shermamii | 20% | | Streptococcus salivarius subsp. thermophilus | 15% | | Lactobacillus helveticus | 30%+/- |
| Vojtěch Toms - Tomscheese.cz
MILCHEMA spol. s r.o.
|
| KAPPA 4 | The culture is used for reheated and high-heated, pressed hard cheeses such as Comté and Beaufort. It is used for the production of classic Czech Jadela with the use of other thermophilic cultures (Delta, STI-12).
Lactobacillus Helveticus prevents the bitterness of cheeses (e.g. cheddar).
The culture can be used alone or with the DELTA thermophilic culture or with propionic bacteria to create mesh in cheese. | | Lactobacillus helveticus | | | Lactobacillus lactis (Lactococcus lactis sp. lactis) | |
| Vojtěch Toms - Tomscheese.cz
MILCHEMA spol. s r.o.
|
| LAMBDA 3 | thermophilic culture intended for direct inoculation into milk. When preparing yogurt, it can also be used to prepare mother sourdough.
Fast strains and typical acidity for Bulgarian yogurt. Suitable for preparing yogurt from all types of milk and yogurt with added fruit. The strains represented are favorable for the production of yogurt from sheep's milk.
For the production of soft, hard and drawn cheeses (e.g. St. Nectaire, Reblochon, korbáčky, ...)
The taste and consistency of yogurt depends mainly on the temperature and length of maturation. This will influence the preparation of the yogurt and you can thus find a suitable method of preparation that meets your requirements.
Optimum temperature of milk during inoculation:
cheeses - 30 to 37°C
yogurt – 42 to 45°C. | | Lactobacillus delbrueckii subsp. bulgaricus | 50% | | Streptococcus salivarius subsp. thermophilus | 50% |
| MILCHEMA spol. s r.o.
|
| LF | Fresh and semi-hard types of cheese. | | Lactobacillus fermentum | | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk
|
| LH | Hard types of cheese. | | Lactobacillus helveticus | | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk
|
| M | Stretch cheeses and fresh types of cheese: Mozzarella from cow's milk, Osčiepok, Caciotta, Scamorza and others | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk
|
| MA11 | MA 11 Mesophilic starter culture can be used to make a variety of semi-soft and fresh cheese including Cheddar, Colby, Monterrey Jack, Feta and Chevre. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | |
| cheesemaking.com
|
| MA4002 | MA 4002 Mesophilic and Thermophilc starter culture is commonly referred to as a 'Farmstead culture.' This is a great choice for any cheese made with MA 11 because the added thermophilis will aid in ripening the cheese.
This culture is predominantly a blend of standard mesophilic lactic acid cultures similar to MA 11, which develops the primary acidity. This culture also contains S. thermophilis which serves as a ripening culture later in the cheese making process. The mesophilic cultures produce acidity during the first part of the process, after the cheese is salted and aging, the thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Streptococcus salivarius subsp. thermophilus | |
| cheesemaking.com
|
| MFC | Fresh cheeses and soft cheeses: Feta, Traditional feta and others. | | Lactobacillus delbrueckii subsp. bulgaricus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk
|
| MM100 | MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | |
| cheesemaking.com
|
| MSE | Semi-hard, hard and soft types of cheese: Butter, Gouda, Cheddar and others. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | |
| serowar.sk
|
| MSO | Semi-hard, hard and soft types of cheese: Curd, Quark, Manchego, Eidam and others. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | |
| serowar.sk
|
| MSO-11 | Fresh and semi-hard types of cheese:
Cream cheese, sour cheese other. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | |
| serowar.sk
|
| MST | Semi-hard, hard and soft cheeses, especially mold cheeses: Camembert, Brie, Roquefort, Gorgonzola and others. | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | | | Streptococcus salivarius subsp. thermophilus | |
|
serowar.sk
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| MSY | Fresh and semi-hard types of cheese: Cottage cheese, Quark, Cream cheese and others.
| | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk
|
| MYE | Use: Cream, sour milk, cottage cheese, cottage cheese, Korycin cheese, fresh cheese.
Optimum temperature for growth: 30 - 37 ° C | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. diacetylactis. | | | Lactococcus lactis subsp. lactis | | | Leuconostoc mesenteroides subsp. cremoris | | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk
|
| PG | Hard types of cheese: Parmesan, Provolone, Grana Padano and others. | | Lactobacillus delbrueckii subsp. lactis | | | Lactobacillus helveticus | | | Streptococcus salivarius subsp. thermophilus | |
| serowar.sk |
| PP | Use: Grouvier, Emmental, Eldamer, and other Swiss cheeses with large holes
Optimum temperature for growth: 30 - 34 °C | | Propionibacterium freudenreichii shermamii | |
| serowar.sk
|
| RSF-742 | A multi-strain mixture of thermophilic, mesophilic cultures and a complementary culture creating a characteristic taste.
The culture is mainly used in the production of Cheddar, Cheshire, Colby, Montery Jack, Fontal, Raclette, Saint Paulin cheeses. | | Lactobacillus helveticus | | | Lactococcus lactis subsp. cremoris | | | Lactococcus lactis subsp. lactis | | | Streptococcus salivarius subsp. thermophilus | |
| MILCHEMA spol. s r.o.
|
| Sigma 18 | Penicillium Roqueforti with medium ripening and a strong aroma. | | Vojtěch Toms - Tomscheese.cz
|
| SIGMA 63 | Fat culture intended for the production of cheeses with fat on the surface, e.g. Romadur, Morbier, Limburger, ...
Brevibacterium is one of the main sebum cultures that completes the coloring of the surface of cheeses and their traditional original aroma.
Sebum culture does not grow in an acidic environment. If the produced cheeses have too low a pH, the cheese can be dewed or washed with a Sigma 55 culture to reduce the acidity of the cheese surface and then create a suitable environment for the growth of the Sigma 63 sebum culture.
Can be applied directly to milk or by subsequent spraying and smearing on the surface of soft, semi-hard and pressed cheeses.
Fat culture has a positive effect on the structure of cheeses - softening and softening of the consistency.
Average ripening temperature: 12°C | | Vojtěch Toms - Tomscheese.cz
|
| SIGMA 93 | The mixture of cultures of Penicillium candidum, Geotrichum candidum and Debaryomyces yeast ensures white mold, soft rind, moderately intensive ripening and quality protection of the cheese. Geutrichum candidum - selected strains are relatively white with good salt resistance. their ripening effect is low, but they acidify the surface of the cheese well and contribute to the development of aromas. prepares a suitable environment for the growth of Camembert fungus Penicillium candidum. This can also be enhanced by the presence of Debaryomyces yeast. Penicillium candidum - selected strains are fast in the breakdown of proteins and with moderate breakdown of fats. The usually vigorous growth of Camembert mold is slightly limited by the presence of Geotricha. suitable for gradual ripening in paper, i.e. after packaging, or distribution. | | Debaryomyces | | | Geotrichum candidum | | | Penicillium candidum | |
| MILCHEMA spol. s r.o.
|
| STI-12 | Culture STI-12 is intended for the production of drawn cheeses (Provolone, Mozzarella) and cheeses with high-heated curds. Can be combined with other strains, e.g. Lactobacillus helveticus.
The STI-12 culture is in a lyophilized (freeze-dried) state.
Suitable for direct inoculation into milk. | | Streptococcus salivarius subsp. thermophilus | |
| Vojtěch Toms - Tomscheese.cz
|
| STI-14 | Thermophilic culture STI - 14 is used in the production of pulled cheeses such as sausages, sausages, spears, Mozzarella. | | Streptococcus salivarius subsp. thermophilus | |
| MILCHEMA spol. s r.o.
|
| YF-L811 | Mixed yogurt culture containing Streptococcus thermophilus and Lactobacillus delbrueckii poddr. bulgaricus. Culture FD-DVS YF-L811 gives yogurt with a very high density, a very fine aroma and very low post-acidification. | | Lactobacillus delbrueckii subsp. bulgaricus | | | Streptococcus salivarius subsp. thermophilus | |
| MILCHEMA spol. s r.o.
|
