There is a large variety of cultures used in producing cheese and other dairy products such as buttermilk and yogurt. Refer to the following chart for a general guideline as to what cultures are used for which dairy product.
Cheese Applications
Product Name |
Type |
Contains (see key below) |
Primary Applications** |
May also be used for |
|
MA series* |
mesophilic |
LL, LLC |
Semi-hard American-style cheeses, esp: Cheddar, Colby |
Cottage Cheese, Chevre , Feta |
|
MM series* |
mesophilic |
LL, LLC, LLD |
Soft ripened or unripened specialty cheeses, esp: Brie, Camembert, Gouda, Chevre, Blue |
Feta, Cream Cheese |
|
Flora Danica |
mesophilic |
LL, LLC, LLD, LMC |
Soft ripened or unripened specialty cheeses, esp: goat-milk cheeses, Chevre |
Havarti, Baby Swiss, Gouda, Edam, Blue, Brie, Camembert, Feta, Cream Cheese |
|
Aroma B |
mesophilic |
LL, LLC, LLD, LMC |
Soft ripened or unripened specialty cheeses, esp: goat-milk cheeses, Chevre |
Havarti, Baby Swiss, Gouda, Edam, Blue, Brie, Camembert, Feta, Cream Cheese |
|
MA 4000 series* |
meso/thermo blend |
LL, LLC, LLD, ST |
Soft ripened or unripened specialty cheeses, esp: Brie, Camembert, Gouda, Chevre, Blue |
Semi-hard cheeses, esp: "farmhouse-style" cheeses such as Farmhouse Cheddar |
|
RA series |
meso/thermo blend |
LL, LLC, ST |
Cheddar |
Other semi-hard cheeses |
|
KAZU |
meso/thermo blend |
LL, LLC, LLD, LH |
Farmhouse Cheddar |
Sheep-milk cheeses, ie: Tomme |
|
Feta blend FT001 |
meso/thermo blend |
LL, LLC, ST, LBL, LBB |
Feta |
- |
|
MT1 |
meso/thermo blend |
LL, LLC, ST, LBB |
Feta |
- |
|
Thermo B |
thermophilic |
ST, LBB |
Mozzarella, Provolone |
Other Italian cheeses |
|
Thermo C |
thermophilic |
ST, LH |
Swiss |
Italian cheeses |
|
TA 60 series* |
thermophilic |
ST (fast strains) |
Mozzarella, Provolone, Swiss |
Other Italian cheeses |
|
TA 50 series* |
thermophilic |
ST (slow strains) |
Muenster (American style) |
Mozzarella, Provolone |
|
TM81 |
thermophilic |
ST, LBB |
Mozzarella, Provolone |
Other Italian cheeses |
|
SU CASU |
thermophilic |
ST, LBL, LH |
Parmesan, Swiss |
Asiago, Romano |
|
MD series |
mesophilic |
LLD |
Adjunct culture; enhances aroma & flavor (buttery notes) with some acid production as well as gas production; often used as adjunct in soft ripened cheeses, Brie, Camembert, Blue |
- |
|
LM57 |
mesophilic |
LMC |
Adjunct culture; enhances aroma & flavor (buttery notes) with little acid production; often used as adjunct in Blues |
- |
|
LH100 |
thermophilic |
LH, LBL |
Adjunct culture; provides nutty, sweet flavor notes and softens texture; often used as adjunct in Mozzarella, Provolone, Swiss, Cheddar |
- |
|
LB340 |
thermophilic |
LBB |
Adjunct culture, enhances flavor; often used as adjunct in Italian-style cheeses |
- |
|
Propionibacteria |
thermophilic |
PP |
Adjunct culture; produces gas ("eyes"); used as adjunct in Swiss-style cheeses |
- |
* A "series" is a set of cultures that work and function interchangeably. The purpose of offering a series is to help prevent bacteriophage, also known as "phage," a problem sometimes experienced by commercial-level producers of dairy products. Home or hobby cheesemakers usually do not have problems with bacteriophage and can use any cultures within a series with very similar results.
** Many culture blends can be used for multiple cheese types -- personal preference is a factor. Consult your recipe or feel free to contact us to discuss which culture(s) we might recommend for your specific application.
Yogurt & Other Fermented Milk Applications
Product Name |
Type |
Contains(see key below) |
Primary Applications |
May also be used for |
|
ABY2C (MILD) |
thermophilic |
ST, LBB, LBL, LA, BL |
Yogurt • Very mild flavor • Smooth, very heavy body • Minimal post-acidification • Contains probiotic bacteria |
- |
|
ABY653 (MEDIUM) |
thermophilic |
ST, LBB, LBL, LA, BL |
Yogurt • Mild flavor • Smooth, heavy body • Slight post-acidification • Contains probiotic bacteria |
- |
|
ABY611 (TART) |
thermophilic |
ST, LBB, LA, BL |
Yogurt • Traditional yogurt flavor • Smooth body • Moderate post-acidification • Contains probiotic bacteria |
- |
|
Dairy-free Yogurt (Vegetal) |
thermophilic |
BB, BL, LA, LC, LBB, LR, ST |
Yogurt - bacteria blend especially for making dairy-free yogurt; contains probiotic bacteria |
- |
|
Kefir C |
mesophilic |
Proprietary blend of lactococci, lactobacilli, leuconostoc & k. marxianus bacteria |
Kefir - traditional kefir flavor produced by specific blend of bacteria, NOT grains |
- |
|
901 BM/SC |
mesophilic |
LL, LLC, LLD, LMC |
Sour Cream, Buttermilk |
Fresh cheeses, esp. cream cheese |
Dairy Culture Terminology & Use Information
Mesophilic Lactic Acid Starter Cultures
|
• (LL) = Lactococcus lactis subsp. lactis • (LLC) = Lactococcus lactis subsp. cremoris |
• The two main lactic acid producing bacteria used by the cheese industry • Homofermentive lactococci, primarily used for producing lactic acid. • Temperature growth range = 10° - 42°C (50°- 104°F) • Optimum growth rate = 25° - 30°C (77°- 86°F) • Lactococcus lactis subsp. cremoris is more salt sensitive (<4%) and more temperature sensitive (40°C/104°F) than Lactococcus lactis subsp. lactis |
Mesophilic Aroma Cultures
|
• (LLD) = Lactococcus lactis subsp. biovar diacetylactis • (LMC) = Leuconostoc mesenteroides subsp. cremoris |
• Temperature growth range = 5° - 38°C (41°- 100°F) • Optimum growth and diacetyl flavor producing range = 18° - 25°C (64°- 77°F) • Production of CO2 • Lactococcus lactis biovar diacetylactis also will produce lactic acid in addition to diacetyl and CO2 |
Thermophilic Acid Starter Cultures
|
• (ST) = Streptococcus thermophilus • (LBB) = Lactobacillus delbrueckii subsp. bulgaricus • (LH) = Lactobacillus helveticus • (LBL) = Lactobacillus delbrueckii subsp. lactis • (LBC) = Lactobacillus casei subsp. casei • (LC) = Lactobacillus casei |
• Temperature growth range = 20° - 52°C (68°- 125°F) • Optimum growth and flavor production range will vary for each individual culture |
Miscellaneous Cultures
|
• (LA) = Lactobacillus acidophilus • (BL) = Bifidobacterium lactis • (PS) = Propionibacterium shermanii • (LR) = Lactobacillus rhamnosus • (BB) = Bifidobacterium bifidum |
• Optimum growth rate temperature = 37° - 41°C (98°- 106°F) • Optimum growth and flavor production range will vary for each individual culture |