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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: Gürkan Yeniçeri on November 16, 2011, 12:12:21 AM
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I am creating this entry to make it easy to understand and search for everybody. These type of cultures are mentioned in the forum before.
From the document I found here (http://www.ema.europa.eu/docs/en_GB/document_library/Scientific_guideline/2009/10/WC500004533.pdf) and also from the Technology of Cheesemaking (http://www.google.com.au/url?sa=t&rct=j&q=technology%20of%20cheesemaking%20barry%20law%20tamime%20pdf&source=web&cd=15&ved=0CDYQFjAEOAo&url=http%3A%2F%2Fagro.afacereamea.ro%2Fwp-content%2Fuploads%2Fcarti%2FTechnology%2520of%2520Cheesemaking.pdf&ei=bye7Tu6CEqSTiQfg_dDMBw&usg=AFQjCNH5k7I5MVJ-k-Reoc-AGu0zgCIXsw&sig2=dghcUQqtVk1NArVCORX8AA) book
O type
Cheddar, Feta and Cottage
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
LD type
Gouda, Tilsitter and mould ripened soft cheeses
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar.diacetylactis
Leuconostoc mesenteroides subsp. cremoris
St. type
Mozzarella, stabilised Brie and Swiss
Streptococcus thermophilus
Yoghurt type
Mozzarella and Pizza
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus type
Swiss and Grana
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. lactis
RST type
Cheddar
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
FRC type
Feta and White brined
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus