The six cultures are:
So the basic yogurt setting bacterias are the L. bulgaricus and S. thermophilus. I had the idea that L. acidophilus is added as a probiotic, rather than for flavor and texture. When I was making a lot of yogurt I couldn't taste a difference when it had this or not, but I know many people who eat with regularity for regularity. Bifidus is another probiotic helpful for the digestive tract.
I've read that L. casei is the dominant NSLAB in Cheddar - wonder if it contributes to flavor?
L. rhamnosus is said to be another digestive system probiotic. I wonder if these probiotics are adding to the flavor profile?
Would they be helpful in cheese, or is the small amount that would grow in the cheese using yogurt as the starter make any difference?