Author Topic: Comparing cultures  (Read 1305 times)

Online hoeklijn

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Comparing cultures
« on: June 03, 2012, 02:34:04 PM »
In the Netherlands it's somehow difficult to find different Choozit cultures (if someone disagrees, please let me know!) and a lot of you guys and girls on the other side of the pond are using them. In a reply to an other post Hande pointed me to some German websites and I ordered there some different cultures, thinking that it would be easy to compare them with the Choozit types, knowing that there were technical documents from Danesco on this site. And since my German is as "fluent" as the English of the supplier, I thought that was the way to go.
Well, I spent my Sunday gathering info on the internet and reading, but I think it's hard to compare. Below the translated info:

ALPHA culture (does this compare to Flora Danica)
mesophile culture, ingredients:
- 2/3 acidifying cultures (Lactococcus Cremoris and Lactococcus Lactis)
- 1/3 aroma forming cultures (Lactococcus Diacetilactis and Leuconostoc Cremoris)
for making Butter, Crème fraîche, cream cheese, soft cheeses, soft blue cheeses

OMEGA culture
mesophile culture, ingredients:
- 80% Lactococcus cremoris and Lactococcus lactis
- 20% Streptococcus thermophilus
for making Quark, soft cheeses and, pressed cheeses

BETA culture
mesophile culture, ingredients:
- Lactococcus lactis and Lactococcus cremoris
for making buttermilk, Quark, soft cheeses, pressed cheeses without eyes

DELTA
thermophile culture with Streptococcus Thermophilus
for softcheese, pressed cheese and Mozzarella

Kappa-1
for Gruyere type cheeses
Mix from mesophile and thermophile cultures, ingredients:
- 20% Lactobacilles homofermentaires
- 10% Lactococcus mesophiles
- 70% Streptococcus thermophilus

Kappa-2
for cheeses  like Abondance, Beaufort
Mix from mesophile and thermophile cultures, ingredients:
- 75% Lactobacilles homofermentaires
- 25% Streptococcus thermophilus

Kappa-3
for cheeses like mountain cheese and smaller Gruyère with little eyes
Mix from mesophile and thermophile cultures, ingredients:
- 20% Lactobacilles homofermentaires
- 10% Lactococcus mesophile
- 70% Streptococcus thermophilus

Anyone any idea how this compares with the Choozit types? I could find what's in the different Choozit cultures, but not in percentages.
Any help would be appreciated...
- Herman -


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Offline linuxboy

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Re: Comparing cultures
« Reply #1 on: June 04, 2012, 08:47:53 AM »
Don't worry about the percentages unless you are mixing custom blends. Use their mixes for the specified cheeses and you'll be fine. Those are all industry standard blends, BTW. Many Danisco products are just about identical.
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Online hoeklijn

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Re: Comparing cultures
« Reply #2 on: June 04, 2012, 10:51:20 AM »
Thanks LinuxBoy, it's no surprise that you are answering this  ^-^
I'll take your advice and just give it a try. They also have special mixes for cheeses like Munster and Vacherin. How do you think about that? Useful or also achievable with the "normal" mixes? Below an example:

IOTA-M
zur Herstellung eines Münsterkäses nach Elsässer Art
Kulturen:
mesophiler SW, Brevibacterium Linens, Levure Candida, St. Xylosus
langsame Säuerung, guter Eiweißabbau
- Herman -

Offline linuxboy

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Re: Comparing cultures
« Reply #3 on: June 04, 2012, 11:46:50 AM »
Those are blends that have surface ripeners along with the regular lactic acid bacteria. So you dump it in the milk and let it do its thing. It's useful if you want to make a cheese like a munster with the smelly b linens wash. They seem to like the all-in-one approach.. dump in vat and go. Danisco generally will offer the surface ripener blend as mixes without lactic starter or single strains to give people some more control.
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