Wiki: Manufactured Cultures

Danisco's Choozit Product Line, MM100, 250 Dose Mesophilic Lactice Acid Producing Starter Culture - CheeseForum.org

This wiki article is a listing of commercial manufactured freeze dried individual or mixed cultures organized alphabetically by culture type and including where available their contents, what they develop and their uses. As the listing is long, there is a clickable menu below to jump to the individual cultures.

Mesophilic Starter Cultures

Danisco's Choozit Product Line, MM100, 250 Dose Mesophilic Lactice Acid Producing Starter Culture - CheeseForum.org
Danisco's Choozit Product Line, MM100, 250 Dose Mesophilic Lactice Acid Producing Starter Culture - CheeseForum.org

Thermophilic Starter Cultures

Ripening & Aroma Cultures

Mesophilic Starter Cultures

Danisco's Choozit Product Line, Geotrichum Candidum, 10 Dose - CheeseForum.org
Danisco's Choozit Product Line, Geotrichum Candidum, 10 Dose - CheeseForum.org

Abiasa’s Mesophile Aromatic Type B

  • Contains:
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies biovar diacetylactis
    • Lactococcus mesenteroides

Abiasa’s Mesophile Type II

  • Contains:
    • Lactococcus lactis subspecies cremoris

Abiasa’s Mesophile Type III

  • Contains:
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis

CHR Hansen’s Flora Danica

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis biovar diacetylactis
    • Leuconostoc mesenteroides subspecies cremoris

Danisco’s Choozit Kazu

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
    • Lactococcus helveticus

Danisco’s Choozit LM057, LM059

  • Contains:
    • Leuconostoc mesenteroides subspecies cremoris

Danisco’s Choozit MA011, MA014, MA016 . . . MA019

Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org
Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org
  • Contains:
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis

Danisco’s Choozit MA4001/4002

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
    • Streptococcus thermophilus
  • Notes:
    • Diacetylactis releases aromatic gases during aging providing random small eyes as well as buttery flavour quality.
  • Uses:
    • As an adjunct to provide increased buttery flavour.

Danisco’s Choozit MD088 & MD089

  • Contains:
    • Lactococcus lactis subspecies biovar diacetylactis
  • Notes:
    • Diacetylactis releases aromatic gases during aging providing random small eyes as well as buttery flavour quality.
  • Uses:
    • As an adjunct to provide increased buttery flavour.

Danisco’s Choozit MM100 & MM101 & BT001 & BT002

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
  • Notes:
    • Builds acid quickly.
    • Diacetylactis releases aromatic gases during aging providing random small eyes as well as buttery flavour quality.
  • Uses:
    • Multiple cheese types.
    • If using for Camembert, provides close to the strong flavor of the traditional classic Camembert de Normandie.

Danisco’s Choozit MT1

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus
  • Used:
    • For making Feta.

Danisco’s Choozit RA Series

  • Names:
    • RA021, RA022, RA023, RA024 . . . RA026
  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Streptococcus thermophilus

Danisco’s Choozit SMADL

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
    • Lactococcus mesenteroides

Thermophilic Starter Cultures

Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org
Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org

Abiasa’s Thermophilic Type B

  • Contains:
    • Streptococcus thermophilus
    • Lactococcus bulgaricus
  • Used:
    • Soft and semi-soft type cheeses.

Abiasa’s Thermophilic Type C

  • Contains:
    • Streptococcus thermophilus
    • Lactococcus helveticus
  • Used:
    • Italian and farmstead type cheeses.
  • Develops:
    • helveticus provides sweeter – nuttier flavour than bulgaricus.

Abiasa’s Lactococcus Helveticus

  • Contains:
    • Lactococcus helveticus
  • Develops:
    • Sweeter – nuttier flavour than bulgaricus.

Danisco’s Choozit ABY-2C

  • Contains:
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus
    • Lactobacillus acidophilus
    • Bifidobacterium longum

Danisco’s Choozit LH100

  • Contains:
    • Lactobacillus helveticus
    • Lactobacillus lactis subspecies lactis

Danisco’s Choozit LH340

  • Contains:
    • Lactobacillus delbrueckii subspecies bulgaricus

Danisco’s Choozit MY087 Series

  • Contains:
    • Streptococcus thermophilus
    • Lactococcus lactis subspecies lactis

Danisco’s Choozit MY800

  • Contains:
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus
    • Lactococcus lactis subspecies lactis

Danisco’s Choozit MYE Series

  • Contains:
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus

Danisco’s Choozit TA050, TA052, & TA054

  • Contains:
    • Streptococcus thermophilus
  • Used:
    • For stabilized cheese.

Danisco’s Choozit TA060, TA061, & TA062

  • Contains:
    • Streptococcus salivarius subspecies thermophilus
  • Used:
    • For hard cheese.

Ripening & Aroma Cultures

Danisco's Choozit Product Line, Penicillium Candidum Neige, 2 Dose - CheeseForum.org
Danisco's Choozit Product Line, Penicillium Candidum Neige, 2 Dose - CheeseForum.org

Abiasa’s Proprionic Bacteria

  • Contains:
    • Proprionibacteria freudenreichii subspecies shermanii

Abiasa’s B. linens

  • Contains:
    • Brevibacterium linens

Danisco’s Choozit Cornybacteria

  • Names:
    • LR, SR3
  • Contains:
    • Brevibacterium linens
  • Used:
    • “LR” contains strains of Brevibacterium linens that are more aromatic.
    • “SR3” contains strains of Brevibacterium linens that are less aromatic.

Danisco’s Choozit Geotrichum candidum

  • Names:
    • GEO13, GEO15, GEO17
  • Contains:
    • Geotrichum candidum
  • Used:
    • Creates a cream color rind, often a preferred trait below white mold in Penicllium candidum cheeses like Camembert & Crottin.
    • GEO13 contains strains of G. candidum that produce mold like appearance and intermediate aroma/flavour.
    • GEO15 contains strains of G. candidum that produce yeast like appearance and mild aroma/flavour.
    • GEO17 contains strains of G. candidum that produce mold like appearance and very mild aroma/flavour.

Danisco’s Choozit Penicillium candidum ABL

  • Contains:
    • Penicillium candidum
  • Develops:
    • ABL contains special strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum HP6

  • Contains:
    • Penicillium candidum
  • Develops:
    • HP6 contains classic strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum Neige

  • Contains:
    • Penicillium candidum
  • Develops:
    • Neige contains classic strains of P. candidum that produces white mold with a strong aroma/flavour.

Danisco’s Choozit Penicillium candidum SAM3

  • Contains:
    • Penicillium candidum
  • Develops:
    • SAM3 contains anti mucor strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum VB

  • Contains:
    • Penicillium candidum
  • Develops:
    • VB contains classic strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum VS

  • Contains:
    • Penicillium candidum
  • Develops:
    • VS contains classic strains of P. candidum that produces white mold with a mild aroma/flavour.

Danisco’s Choozit Penicillium album

  • Contains:
    • Penicillium album
  • Produces:
    • White-grey mould.

Danisco’s Choozit Penicillium Roqueforti

  • Names:
    • PJ, PV.
  • Contains:
    • Penicillium roqueforti
  • Develops:
    • PJ contains strains of P. roqueforti that are slower acting and produce lighter more greener blue-green mold with milder aroma/flavour.
    • PV contains strains of P. roqueforti that are fast acting and produce intense dark blue-green mold with very piquent aroma/flavour and creamy texture.

Wiki: Lipase

Danisco Brand Mild Calf Lipase, 16 Ounces - CheeseForum.org

This article is about an Aroma or flavouring type culture called Lipase that is frequently added to milk in cheese making.

Lipase (pronounced lie-paze) is a naturally occurring water soluble enzyme that performs essential roles in the digestion, transport and processing of dietary lipids (e.g. triglycerides, fats, oils) in most, if not all, living organisms (i.e. plant and animal). Raw milk (i.e. whether it’s cow, goat, or sheep’s milk) has over 60 different enzymes including Lipase, the amounts of each being dependant on animal and it’s diet.

Danisco Brand Mild Calf Lipase, 16 Ounces - CheeseForum.org
Danisco Brand Mild Calf Lipase, 16 Ounces - CheeseForum.org

The flavour of all cheeses comes mainly from enzyme activity during aging and not from the flavour of the enzyme itself or from starter culture lactic acid producing bacteria. In milk, some enzymes make it through pasteurization, but many are deactivated or damaged, including Lipase. To compensate for the deactivation Lipase is commonly added in cheese making when using pasteurized milk to breakdown of milk fat (called lipolysis) and develop stronger more piquant flavoured cheeses such as brine preserved Feta type cheeses and most Italian type cheeses.

Lipases’ benefits are: flavour enrichment, a better scent (more persistent and characteristic), and a reduction of the ripening time.

Types

Lipase from an animal should be exactly the same thing as Lipase from a plant. The problem is that plants produce very small quantities, so it’s not practical to extract it. Therefore most Lipases are derived from kid-goats, lambs, and/or calves sources. The component that animal lipase is made from is generally proprietary, but sources in literature say drying and grinding of pre-gastric glands at the base of the calves tongues.

Common Lipase types and their use in cheese making are:

  • Calf (Cow), creates a delicate and mild “piquant” flavour, which is well perceptible and has a pleasant butter scent, lightly spicy.
  • Kid (Goat), creates a string sharp “piquant” flavour typical of Provolone, a well perceivable and persistent scent, lightly spicy.
  • Lamb (Sheep), creates a strong and marked traditional flavour typical of Pecorino Romano, a well perceptible in the mouth with a good persistence flavour, medium spicy.
  • Microbial (Fungal), primarily if want more vegetarian cheese.

Note: Mixtures such as Kid & Lamb are often available.

When Add

Lipase should always be added to the milk before the milk has started to coagulate:

  • Before adding acid in fresh direct acid coagualted cheeses.
  • Before significant acidification in lactic acid coagulated cheeses.
  • Before adding rennet in rennet coagulated cheeses.

How Add

To maximize dilution and avoid pockets of high Lipase activity, Lipase should be:

  • A fine grind size (normal with manufactured commercial Lipase).
  • Pre-dissolved in cool water, amount of water being dependant on amount of Lipase being used.
  • Thoroughly mixed with the milk.

Dosage Rate

Lipase dosage rates vary based on:

  • The initial strength of the product and the age and storage history of your product.
  • Fat content of the milk, the curdling temperature, the milk pH and the temperature of the cheese in the presses.
  • Whether the cheese maker wants a sweet, medium, or strong flavour.

A common starting dosage (vary up or down depending on taste results) is:

  • 1.25 ml per 8-12 liters milk.
  • 1/4 teaspoon per 2 US gallons.

Storage

For maximum longevity, Lipase should be stored:

  • Away from light.
  • In an air tight container.
  • Is heat sensitive and while tolerates warmer temperature for up to a month while shipping, should be stored at colder temperature, thus in freezer is common.

Commercial Manufacturers

Some commercial manufacturers of Lipase are:

Availability

Unless making your own, manufactured commercial Lipase is a specialty product and normally only available from cheese making supply stores.

Wiki: Culture Manufacturers

Danisco's Choozit Product Line, Geotrichum Candidum, 10 Dose - CheeseForum.org

This article is a listing of commercial starter culture manufacturing companies, their base country and their starter and any other culture product lines. The companies names are clickable and linked to their companies web homepage.

Abiasa

Danisco's Choozit Product Line, Geotrichum Candidum, 10 Dose - CheeseForum.org
Danisco's Choozit Product Line, Geotrichum Candidum, 10 Dose - CheeseForum.org
  • Canada based company.
  • Website in English, French, & Spanish.

CHR Hansen

  • Denmark based global company.
  • Mostly commercial size cultures, except in Brazil where package retail sized portions.

CSK Food Enrichment BV

  • Leeuwarden Netherlands based global food dairy ingredients company.
  • Ceska-star cheese cultures product line.
  • Flavour Wheel cultures product line.
  • Dairy Safe cultures product line.
  • Opti Strain cultures product line.

Danisco A/S

  • Denmark based global company.
  • CHOOZIT cheese cultures product line.
  • YO-MIX yogurt cultures product line.
  • Products in freeze-dried, frozen or liquid culture forms and in Direct Vat Inoculation (DVI) or in Bulk Starter (BS) formats.

DSM Food Specialties

  • Division of Netherlands based global Royal DSM N.V. company.
  • Animal based rennet, Fermentation Produced Chymosin (FPC), & Fromase® microbial coagulant derived from fermentation of the fungus Rhizomucor miehei product line.
  • Delvo line of cheese cultures.
  • Piccantase® animal and Piccantase® R non-animal based Lipase product line.
  • Plastic and wax cheese coatings product line.
  • Delvocid® mould prevention product line.

Rhodia Food

  • Rhodia Inc was a France based global chemicals company with a food additives division. The dairy cultures section was bought by Danisco A/S in 2004.
  • EZAL cheese cultures product line.
  • EZAL labeled products still available as of 2009, thus assume Danisco is still producing Rhodia cheese culture product line, (hate to assume Cheese Making Supply Stores are selling very old stock).