Culture Terminology and Recommended Temperature
The ph acidification curve will vary with milk quality, milk type, fat, protein, temperature, amount of culture, enzymes or salt used. Therefore, please contact your Cheese Connection consultant.
|Lactococcus lactis subsp. lactis (LL)|
Lactococcus lactis subsp. cremoris (LC)
|Growth range: 50° to 104°F (10° to 40°C).|
Optimal range: 77° to 86°F (25° to 30°C)
|At the higher temperature range these Mesophilic cultures will perish quicker; therefore, temperature control by recipe type is very important.|
|Lactococcus lactis subsp. biovar diacetylactis (LD)|
Leuconostoc mesenteroides subsp. cremoris (LMC)
|Growth range: 41° to 100°F (5° to 38°C).|
Optimal range: 64° to 77°F (18° to 25°C)
|These are CO2 (gas producing cultures); therefore, exact measurements are important. Lactococcus lactis subsp. biovar diacetylactis produces lactic acid and CO2. pH verification will also be important.|
|Streptococcus thermophilus (ST)|
Lactobacillus delbrueckii subsp. bulgaricus (LB)
Lactobacillus Helveticus (LH)
Lactobacillus delbrueckii subsp. lactis (LDL)
Lactobacillus casei (LC)
Lactobacillus casei subsp. casei
|Growth range: 68° to 125°F (20° to 52°C).|
These cultures optimal performance will vary for flavor, texture and growth. Streptococcus thermophilus has a slow acidifying and fast acidifying blend as an example.
Additional Adjunct Cultures
Propionicbacterium shermanii (PS) and Propionicbacterium freundii (PF)
Lactobacillus rhamnosus (LR)
Lactobacillus planterum (LP)
|Growth range: 98° to 106°F (37° to 41°C).|
Optimal range: 64° to 77°F (18° to 25°C).
Kefir Optimal range: 110° to 115°F (43° to 46°C).
These cultures optimal performance will vary for flavor, texture and growth.