Thermophilic starter cultures

Better growth between 35°C and 42°C

streptococcus-thermophilus-bacteria-some-undergoing-bacterial-fission-e1467704078472


NAME	COMPOSITION	ROTATIONS	APPLICATIONS	ACIDIFICATION	COW MILK	GOAT MILK	SHEEP MILK	BUFFALO MILK	FLAVOUR	GAS
STL	St	1-2	Fresh cheese, stabilized cheese	Slow	++++	+	++	+++	+++	NO
CRST	St	1-2	Stracchino (Italian fresh cheese), Creamy cheese	Medium	++++	+	++	+++	+++	NO
CMP	St	1-2	Creamy cheese	Medium	++++	++++	++++	+++	++++	NO
STV	St	1-2	Hard Cheese, Swiss type		++++	++++	++++	+++	++++	NO
VS	St	1-2	Soft cheese	Medium	++++	++++	++++	+++	++++	NO
LV	St + Lb	1-2	Creamy and soft cheese	Medium	++++	++++	++	+++	+++	NO
AS	St + Lb	1-2	Cheese with holes	Medium	+++	++	+	+++	+++	NO
TL	St + Lb	1-2	Reblochon type	Medium - Fast	++++	++++	+++	+++	+++	NO
TLB	St + Lb	1-2	Hard and Semi hard cheese	Fast	+++	+++	+++	++++	++++	NO
TLBH	St + Lb + Lh	1-2	Hard cheese	Fast	+++	++++	+++	++++	NO
CS	St + Lh + L.la	1-2	Hard cheese, Cooking cheese	Fast	++	+	++++	++++	++++	NO
CSF	St + Lh + L.la	1-2	Hard cheese, Cooking cheese	Fast	++	+	++++	++++	+++++	NO
SCC	St + Lh + L.la	1-2	Hard cheese	Fast	+	++++	++	++++	+++	NO
CO	St + Md	1-2	Cheese with holes	Fast	+++	++	++	++	+++
GRD	St + Lh	2-3	Hard cheese, Parmesan, Regianito	Very fast	+++++	+	+++	+++	++++	NO
PASTE FILATE
PF	St	1-2-3-4-5-6	Mozzarella, Pizza cheeese, kashkaval, Scamorza, Provolone	Fast	++++	NO	NO	+++	+++	NO
PFH	St + Lh	1-2-3-4-5-6	Mozzarella, Pizza cheeese, kashkaval, Scamorza, Provolone	Very fast	+++++	NO	NO	++++	++++	NO
PFM	St + Lh + Ll + Lc	1-2	Bryndza	Fast	++++	NO	+++	++	++++	NO
BF	St	1-2-3-4-5-6	Buffalo mozzarella	Very fast	+++	NO	NO	+++++	++	NO
BULK SET (Enrich bacterial flora of whey or milk)
SD		1-2-3	Mozzarella, Pizza cheese (cow milk)
BSD		1-2-3	Mozzarella, Pizza cheese (buffalo milk)
GRS		1-2-3	Hard cheese, Parmesan, Regianito

Mesophilic starter cultures

Better growth T < 32°C


NAME	COMPOSITION	ROTATIONS	APPLICATIONS	ACIDIFICATION	COW MILK	GOAT MILK	SHEEP MILK	FLAVOUR	GAS
MO	Ll + Lc	1-2-3-4	Fresh cheese, Quark, Cream cheese, Buttermilk, Tvorog, Russian cheese, Gouda, Pecorino	Fast	+++	++++	+++++	++++	NO
MM	Ll + Lc + Md	1-2	Fresh cheese, Quark, Cream cheese, Buttermilk, Tvorog, Russian cheese, Gouda, Pecorino	Fast	+++	+++	+++++	+++++	++
JC	Ll + Lc + Lm	1-2-3-4	Cottage Cheese	Medium	+++++	++++	+	++++	++
PB	Ll + Lc + Md + Lm	1-2	Fresh cheese, Quark, Cream cheese, Buttermilk, Tvorog, Russian cheese, Gouda, Pecorino	Medium - Fast	++++	++++	+	+++++	+++++
MP	Ll + Lc + Md + Lm	4-5	Fresh cheese, Cream cheese, Hard cheese	Veloce	+++++	+++++	+++++	+++++	+++
LM	Lm		Gas production	NO	+++++	+++++	+++++	+++++	+++++
HF	Lm + Ld		Gas production	Low	+++++	+++++	+++++	+++++	+++++

Mix cultures


NAME	COMPOSITION	ROTATIONS	APPLICATIONS	COW MILK	GOAT MILK	SHEEP MILK	BUFFALO MILK	FLAVOUR	GAS
SLOW ACIDIFICATION
SOCR	St + Ll + Lc	1-2-3-4	Sour Cream, Cream cheese, Smetana	++++	++	+	+	++	NO
CA	St + Ll + Lc	1-2-3-4	Casu Axedu, Fresh curd	++	++	++++	++	++	NO
FT	St + Ll + Lc + Lb	1-2-3-4	Feta type, Pecorino	++++	++++	++++	++	+++++	+
MEDIUM ACIDIFICATION
SF	St + Lc + Ll + LH	1-2	Hard cheese, Russian cheese	+	++	++++	++	+++	NO
TMP	St + Lb + Ll + Lc	4-5	Hard cheese, Semi hard cheese	++	++	++++	+++	++++	+
MMS	St + Ll + Lc	1-2	Pecorino, Hard cheese, Semi hard cheese	+++	+++	++++	++	+++	NO
FNT	St + Ll + Lc	1-2	Fontal	++++	+	+++	+	++	++
MA400	Ll + Lc + st	1-2	Creamy cheese, Hard cheese, Semi hard cheese, Cheddar type	+++++	+++++	+++++	+++	+++	++
GD	Ll + Lc + Md	1-2	Gouda	++++	++	++	++	+++	+
MEDIUM-FAST ACIDIFICATION
MTS	St + Ll + Lc	1-2	Semi hard chhese	++++	++++	++++	+	++	+
CSM	St + Ll + Lc + L.la	1-2	Hard cheese	++++	++++	++++	++++	++++	NO
FAST ACIDIFICATION
LT	St + Md	1-2	Monte Veronese type	++++	+	+	++	++++	+++
CM	St + Lb + Md	1-2	Creamy cheese	+++++	+++++	+++++	+++	+++	++
BST	St + Lb + Ll + Lc	1-2	Bastardo cheese type, Puzzone cheese type	++++	+++	++	++	+++	+++
MTS	St + Ll + Lc	1-2	Toscanello type, Montasio type	++++	++++	++++	+	++	+
TLH	St + Ll + Lc + Lh	1-2	Moliterno type	++	++	++++	++	++++	NO
TLBHO	St + Lb + Lh + Lm	1-2	Montasio, Allevo type	++++	+++	++++	+++	++++	++++
TH	St + Lh	1-2	Gruyere	++++	++	++	++	++++	NO
CLC	St + Ll + Lc	1-2	raw milk cheese	++++	++++	++++	++++	+	NO
CO+	St + Lm	1-2	Cheese with medium holes	++++	+++	++	++	+++	++++
TO	St + Lm	1-2	Toma type with holes	++++	++	+	+	++	+++

Bioprotection cultures

A natural alternative to anti mould products, they can not be declare in label


NAME	APPLICATION	EFFICACY
YEASTS AND MOLDS
MBXPK	Stracchino, Fresh cheese	++++
MCP	Short ripened cheese, Quark, Cream cheese, fresh cheese	++++
BIOPRO LM	All type	++++
XPK	All type
CLOSTRIDIUM spp
BIOPRO EC	Hard and Semi hard cheese	+++++

Yogurt cultures

We can offer a large range of cultures for any type of yogurt or fermented milk


NAME	COMPOSITION	ACIDIFICATION	THICKNESS	FLAVOUR	DRINKING YOGURT	SET YOGURT	STIRRED YOGUR	GOAT YOGURT
YC1	St + Lb	Fast	+++++	Extra mild	+	++++	+++	++
YC2	St + Lb	Medium	++++	Extra extra mild	+	+++	+++++	++++
YC3	St + Lb	Very fast	++++	Mild	+	++	++++	+
YC4	St + Lb	Medium	++++	Very mild	+	++	+++	+
YC5	St + Lb	Medium	+++	Extra mild	+	++	+++	+
YC6	St + Lb	Very fast	+	Traditional	++	++	++	+
YCP	St + Lb	Fast	++++	Extra mild	++	++++	+++	+++++
GSY	St + Lb	Very fast	+++++	Greek style	No	+++++	+	+++++
YT	St	Very fast	+++++	Produttore Eps	+	+++++	+++++	+++++
YB2	St + Lb	Medium	++	Mild	+++	+	+	+++
YB2	St + L.la + Lc + Ll	Medium	++	Mild	+++	+	+	+++

Kefir


NAME	TYPE
KD	Mild taste
KN	Traditionale taste
KDT	Strong taste
KRS	Bulk set inoculation

Dairy free cultures
If you need to implement products based on no-aniaml raw material, we ave special mixture yogurt cultures for your productions. Please contact us for more infomrations.

ACRONYM:

St = Streptococcus thermphilus
Lb = Lactobacillus bulgaricus
Lh = Lactobacillus helveticus
L.la = Lactobacilus lactis
Ll = Lactococcus lactis subsp. lactis
Lc = Lactococcus lactis subsp. cremoris
Lm = Leuconostoc mesenteroides
Md = Lactococcus lactis subsp. lactis biovar. diacetylactis
La = Lactobacillus Acidophilus
Bl = Bifidobacterium Lactis

Better milk....Better Life!