Flora Danica culture ?

[Daznz]

Hi there is it ok to use Flora Danica for mozzerella or is it not really
the right culture to use ?

Daza

[linuxboy]

IIRC, flora danica is a very very slow acidifier, and is used more as a flavor and texture enhancer. For a traditional mozz, stick to a regular thermo culture like ST or for a more American or pizza style, use a meso/thermo blend or ST+LH or bulgaricus.

[Sailor Con Queso]

Since Moz is not aged, what does a blend do? Is this for flavor or just faster acidification?

[Tea]

Mozz might not be aged, but provolone is.  Would it work well for that too?

[linuxboy]

I think the blend is both for speed and flavor. The meso bacteria typically acidify faster at the initial temps, because you make mozz at around 90 and then bring it up to 105. But even fresh cheeses taste and smell different if made with thermo vs meso, so adding some thermo to mozz helps to give it a more classic flavor, while still having fast acidification.

I've never made a provolone with meso culture, so I can't say what the exact difference would be, but it would be a different cheese than a classic aged provolone. Thermo culture usually has rod-shaped bacteria (bacilli), whereas meso culture usually has ball-shaped bacteria (cocci). They are very different, even to the point of producing different isomers of lactic acid (+ or -, this influences fresh mozz flavor), and release different enzymes from their cell walls and bodies contributing to aged cheese flavor.

[Daznz]

Thanks great info . OK help this newbie out what two cultures do you suggest I get

Thanks Daza