Name

Optimum incubation temperature ( C)

Used for

Characteristics

Emmental-mix

37-42

Emmental, Gruy, Italian hard cheese

Mixed cultures of Lactobacillus helveticus and Streptococcus thermophilus

Lactic cultures with aromatizers

20-23

Butter, acidified milk products, cheese

Mixed cultures containing betacoccus and

streptococcus acidifers and aromatizers

Lactic cultures

20-23

Soft cheese and cheese

Mixed cultures containing only streptococcus

without aromatizers

with firm structure

acidifiers (lactis and cremoris)

Leuconostoc citrovorum Leuconostoc dextranicum

20-23

Buttermilk, sour cream, cottage cheese, ripened cream butter

Produce only flavour; have to be used together with lactic ferments (Streptococcus lactis and/ or Streptococcus cremonis)

Penicillium camemberti

15

Camembert cheese

Surface growth with a white mat surface

Penicillium candidum

producing a nutty flavour and a creamy texture; it is added directly to the milk

Penicillium roqueforti

10

Blue cheese (Gorgonzola, Roquefort, etc.)

The air induces the mould spores to grow vegetatively with a resulting spread of their greenish-bblue mycela, effecting the flavour and texture of the cheese; it is added directly to the milk

Propionibacterium shermanii

28-32

Cheese with eye formation

Grows with difficulty in ordinary milk; added just before the rennet for flavour and eye formation in hard cheese, in addition to Emmental-mix

Streptococcus diacetylactis

30-37

Buttermilk, sour cream, cottage cheese, ripened cream butter

Produces acid and flavour

Streptococcus durans

37-40

Soft Italian cheese,

A species of bacteria resistant to salt and

Streptococcus faecalis

Cheddar and some Swiss cheese

heat which imparts a characteristic flavour

Yoghurt

37-42

Yoghurt, hard cheese

Mixed cultures of Lactobacilus bulgaricus and Streptococccus thermophilus