Cover Image
close this bookTraditional Cheesemaking (SKAT, 1989, 74 p.)
View the document(introduction...)
View the documentAcknowledgments
View the documentPreface
View the documentIntroduction
View the documentPart I: Bacteria
close this folderPart II: From milk to cheese
View the documentChapter 1: Milk
View the documentChapter 2: Curd
View the documentChapter 3: Cheese
close this folderPart III: Beyond cheesemaking
View the documentChapter 1: Other foods from milk
View the documentChapter 2: The rural cheese factory
close this folderAppendices
View the document1. Cheese formulae
View the document2. Types of dairy cultures

2. Types of dairy cultures

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

These starters can be ordered from different laboratories in lyophilized form in small bags or bottles and can be conserved in the refrigerator for about three months. They cost approximately US$5 each.