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Mesophilic cultures (non-CO2 gas producing) are commonly used to make American style cheeses such as Cheddar, Colby, Jack Cheeses and Cottage Cheese. Mesophilic cultures (CO2 gas producing) are also used in Brie, Camembert, Blue Cheeses, Butter, Gouda, Havarti, Edam, Feta and Chevre cheeses. Mesophilic cultures will grow at 50-108° F (10 to 42° C), however, the bacteria prefer 77-86° F (25 to 30° C).
Mesophilic bacteria (a/k/a culture) are divided into two groups:
a) Lactic Acid Starter bacteria , including Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris). These are primarily for producing lactic acid; and,
b) An aroma producing bacteria which includes Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteriodes subsp. cremoris. These are primarily to product CO2 gas and flavor. Not all cultures produce gas; therefore, we have identified each culture as gas or non-gas producing.
Culture manufacturers blend cultures. Each culture is different; therefore, identification of the strain for the particular cheese is important. We have identified the strains in the narrative for the cultures.