Bacterial cultures

Places to order cheese making cultures:

• http://www.cheesemaking.com/cheeseculturesandmoldpowders.html
• https://www.getculture.com/freeze-dried-cheese-cultures/
• http://www.culturesforhealth.com/cheese-making/cheese-starter-cultures.html
• https://www.dairyconnection.com/Page3.html

"The Mesophilic cultures will produce the acidity during the first part of the process.Then, after the cheese is salted and in the cave, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components."

Lactococcus lactis subsp. lactis

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Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre. Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre MA culture is the basic mesophilic lactic acid culture. It is the most common culture type for making cheddar, colby, Monterey jack and cottage cheese.

When added to milk, Lactococcus lactis produces lactic acid from lactose in the milk. Lactic acid works with rennet to coagulate casein to form curds for cheese production. Additionally, lactic acid lowers the pH and protects the product from undesirable bacteria and mold growth. Lactic acid is also responsible for the acidic flavor of unripened cheese.

The bacteria release proteomic and lipolytic enzymes used in ripening cheeses. Diacetyl and aldehydes produced by the bacteria produce volatile flavor compounds. Lactococcus lactis ssp. lactis also produces nisin, which acts as a natural antibiotic against different strains of Gram-positive bacteria, including Listeria, Staphylococcus and Clostridium.

MRS and MS17 media are commonly used to grow L. Lactis but these are complex media that are not well-defined. Jensen and Hammer formulated two different completely defined media for L. lactis growth. They made the media by adding MOPS buffer to either BL medium or SA medium and supplementing with additional amino acids. Full details of the media compositions can be found in the paper which is available at [1].

L. lactis can be grown using the following carbon sources: fructose, galactose, glucosamine, glucose, lactose, maltose, mannitol, mannose, ribose, sucrose and trehalose. The growth rates are the same using glucose, mannose, galactose, sucrose, lactose and glucosamine, and slower with fructose and mannitol.

Sources:http://textbookofbacteriology.net/featured_microbe.html; Jensen and Hammer, Minimal Requirements for Exponential Growth of Lactococcus lactis, Applied and Environmental Microbiology, Dec 1993, pp 4363-4366; http://microbewiki.kenyon.edu/index.php/Lactococcus_lactis

lactococcus lactis subsp. cremoris

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Used in making a variety of hard, moderate temperature loving cheeses including Cheddar, Monterey Jack, Stilton, Edam, Gouda, Muenster, Blue, and Colby. Used in making a variety of semi-soft and fresh cheeses including Cheddar, Colby, Monterrey Jack, Feta and Chevre. Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre MA culture is the basic mesophilic lactic acid culture. It is the most common culture type for making cheddar, colby, Monterey jack and cottage cheese.

lactococcus lactis subsp. biovar diacetylactis

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Used in combination with other mesophilic cultures to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie/Camembert, Chevre and Blue. This culture is not normally used just by itself (it will not produce enough acid in the cheese). This culture is used to enhance flavor (buttery) and produce some small eyes in cheese such Edam or Havarti. Suggest use as a flavor enhancer for your cheese. Used in making a variety of soft ripened and fresh cheeses including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre Used in combination with other mesophilic cultures lactic acid bacteria to enhance the flavor in fresh cheeses and soft ripened cheeses: Brie, Camembert, Chevre, Blue, Cream Cheese and Butter. Although it is a good acid producer, this culture is not typically used alone. It produces a lot of CO2 gas. This culture is used to enhance flavor (buttery notes) and produce some small eyes in cheese such as Edam or Havarti. Suggested use is as a flavor enhancer for your cheese.

Streptococcus thermophilus

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S.thermophilis will serve as a ripening culture a bit later in the process. After the cheese is salted and in the cave, the Thermophilic cultures begin to work in a ripening capacity to break down the complex proteins into simpler components. Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. A Thermophilic acid producing culture for typical hard, Italian & Swiss cheeses such as Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss. The lactic acid starter TA 60 series (GetCulture offers TA 61) are "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is used for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental/Swiss. Direct-set thermophilic culture for hard, Italian & Swiss cheeses (Parmesan, Romano, Provolone, Emmental/Swiss).

Lactobacillus delbrueckii subsp. bulgaricus

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Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. Thermophilic blend used for Italian cheeses. Contains a blend of the S. thermophilus and L. bulgaricus.

Lactobacillus helveticus

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Used to make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses, which grow in higher temperature ranges. This culture blend contains an additional thermophilic culture (L. helveticus) that can aid in enhanced flavor and texture as the cheese ages. It will produce a slight "nutty" flavor found in aged cheddars and parmesan type cheese. Thermophilic blend used for high cook cheeses. Contains S. thermophilus and L. helveticus cultures. Swiss, Gruyere, Jarlsburg and Emmental varieties. LH100 is a thermophilic culture that functions as a flavor and texture enhancer when used in combination with TA culture for hard cheese, Italian cheeses, and Swiss cheeses. Produces a mild "nutty" flavor as well as helping breakdown the protein.

Leuconostoc mesenteroides subsp. cremoris

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Used in producing Cottage Cheese, Pot Cheese, Neufchatel and other soft cheeses. It comes in one package and a mother culture must be incubated. Special mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss, Gouda, Edam, Blue, etc.. Promotes the production of diacetyl/CO2 flavor similar to Aroma B. This mesophilic culture produces very minimal amounts of lactic acid. Its primary purpose is to produce CO2 (gas) and diacetyl (butter flavor) when used in cheese and fermented milk fermentation. It is often used as an enhancer with the MM series for blue cheeses and Gouda to create more gas and openness in the cheese. This culture is also the primary flavor culture for sour cream, buttermilk and cream cheese.

Proprionibacteria freudenreichii subsp. shermanii

http://www.cheesemaking.com/shop/proprionic-shermanii-swiss-1-pack.html

This produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used with a Thermophilic culture (C2 or C201) for preparing Swiss-type cheeses. It cannot be recultured.

Geotrichum candidum

http://www.cheesemaking.com/shop/geotrichum-candidum-white-mold-powder-1-pack.html

This mold powder will produce a white to cream color surface and it plays a significant role in the ripening process for surface ripened cheese of the soft ripened or washed rind types. It greatly influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheeses. It also helps prevent the skin from slipping off of your cheese. In red smear cheeses it helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as P.candidum. Geotrichum can also be used in conjunction with Brevibacterium linens to creat the right conditions for the formation of the surface smear on washed rind cheeses.

Penicillium candidum

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Penicillium Candidum (white mold) is used to ripen and flavor Brie, Camembert, Coulommiers, and a variety of French Goat Cheeses. It produces a nice, white bloom on the surface of your cheeses. It is highly recommended to use this in combination with Geotrichum Candidum, which helps prevent the skin from slipping off your finished cheese.

Penicillium roqueforti

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Penicillium Roqueforti (blue mold) is used to ripen and give flavor to Blue, Gorgonzola, and Stilton cheeses. This mold gives an intense blue-green marbled interior, piquant aroma and creamy consistency.

Brevibacterium linens

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Bacteria Linens (red mold) is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limburger and Muenster. It develops rapidly, ensures a good ripening, and produces flavor.

This can be added to the milk at the beginning of the process as well as used in the wash (needs re-hydrating for 8-12 hrs in light salt wash) during the ripening process for washed rind cheeses. The characteristic yellow to orange color may take 15-20 days to develop.