Mesophilic Culture

Mesophilic cheesemaking bacteria are divided into two groups: a) Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. These are primarily for producing lactic acid; and, b) An aroma and flavor producing bacteria which also includes Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteriodes subsp. cremoris. We have identified each culture as gas or non-gas producing and the most common cheese types associated with these cultures.

Showing 1–12 of 21 results

Showing 1–12 of 21 results