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...