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: Hygrometers

HTC-1 Brand Combination Digital Hygrometer, Thermometer, Alarm Clock - CheeseForum.org

Honeywell brand model TM005X digital Hygrometer - Thermometer with wireless remote sensor, different readings due to different response speed from opening fridge door to take picture. Note poor mat material selection and surface stress cracks on 1 lb cheese after rapid surface dehydration in very low humdity kitchen fridge - CheeseForum.org
Honeywell brand model TM005X digital Hygrometer - Thermometer with wireless remote sensor, different readings due to different response speed from opening fridge door to take picture. Note poor mat material selection and surface stress cracks on 1 lb cheese after rapid surface dehydration in very low humdity kitchen fridge - CheeseForum.org
This Wiki Article discusses Hygrometers which are used to measure humidity levels in air ranging from 0% to 100% relative humidity, abbreviated RH. This article is divided into the following sections:

Uses

  • Humdity is not an issue in coagulation or cheese forming stages or for fresh unaged cheeses but is a key parameter for the aging phase, for cheeses that are aged.
  • Most aged cheeses after air drying are are initially aged with a natural rind or partially sealed rind i.e. by oiling the rind and then either continued aging in that fashion or sealed with wax or vaccuum bags for longer term aging. During the natural or partially sealed aging, if the humidity is excessive, unwanted molds can result on cheese surfaces, conversely, too low a humidity can result in unwanted dehydration of the cheese. Extreme low humidity, for young moist cheeses, will rapidly dehydrate their surfaces resulting in surface cracks or fissures from the uneven dehydration of the cheese.
  • Thus accurate humidity levels are critical, old cheese makers can sense the aging environment’s humidity level based on experience, for new cheese makers it is recommended that a Hygrometer be used.

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Nexxtech Brand Digital Hygrometer-Thermometer With Wired Thermometer Only Remote - CheeseForum.org
Nexxtech Brand Digital Hygrometer-Thermometer With Wired Thermometer Only Remote - CheeseForum.org

Preferred Requirements

  • Small if small cave, to minimize space consumption.
  • Accurate at high humidity.
  • Does not corrode at very high humidities.
  • Includes a thermometer as temperature is another important parameter in the art of affinage.
  • Can be calibrated for both humidity and temperature.
  • Remote readout if small cave such as a small refigerators as opening the door to take a meausurement can result in rapid humidity and temperature changes before the hygrometer – thermometer stabilizes resulting an incorrect readings.

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Availability

Hygrometers are available from Cheese, Wine and beer making supply stores, hardware type stores, and large supply stores like Wal-Mart, Tesco’s, Amazon, or eBay. If buying in physical store (versus from webstore) and for digital units if working, compare units to choose the one with the average reading which is probably best initialy calibrated.

HTC-1 Brand Combination Digital Hygrometer, Thermometer, Alarm Clock - CheeseForum.org
HTC-1 Brand Combination Digital Hygrometer, Thermometer, Alarm Clock - CheeseForum.org

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Wiki: Aging Phase

This wiki article discusses the aging phase of making cheese, thus non-aged “fresh” cheeses are not discussed. Aging is the art of aging a shaped cheese, which depending on cheese type and age wanted can vary from weeks to years. Other common names for aging the French word affinage and ripening. However ripening is the process from start to end of making and aging cheese thus ripening or to ripen is sometimes used for the curd making phase of making cheese and sometimes for the affinage or aging phase.

General

Aging at warmer than recommended temperatures such as 60F will age faster and often develop undesireable aftertaste from bitter peptides.

During this time, bacteria continue to grow in the cheese and change its chemical composition, resulting in flavor and texture changes in the cheese. The type of bacteria active at this stage in the cheesemaking process and the length of time the cheese is aged determine the type and quality of cheese being made.

Sometimes an additional microbe is added to a cheese. Blue veined cheeses are inoculated with a Penicillium spore which creates their aroma, flavor and bluish or greenish veining. Such cheeses are internally moulded and ripen from the inside out. On the other hand, cheeses such as Camembert and Brie have their surfaces treated with a different type of Penicillium spore which creates a downy white mould (known as a bloomy or flowery rind): this makes them surface ripened cheeses.

Many surface ripened cheeses have their surfaces smeared with a bacterial broth. With others the bacteria is in the atmosphere of the curing chambers. These cheeses are called washed rind varieties as they must be washed regularly during their ripening period (longer than for Camembert or Brie) to prevent their interiors drying out. The washings also help promote an even bacterial growth across the surfaces of the cheeses. As this washing can be done with liquids as diverse as salt water and brandy, it also plays a part in the final flavor of the cheese.