Culture Recommendations and Charts

Recommendations for Home Cheesemakers

Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chèvre frais, St-Maure, Valençay,

Cultured butter MESO AROMATIC B or SACCO MO30R

Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese MESO TYPE II or MA4001/4002 or SACCO MO030 or SACCO MO036

Gouda, Edam, Havarti MESO TYPE III or MA4001/4002 or KAZU or SACCO MO036

Mozzarella, Provolone, ParmesanMESO TYPE II & THERMO TYPE B or SACCO MO036 & SACCO Y082D

MA4001/2 + TA060

RomanoMESO TYPE II & THEMO TYPE C or SACCO MO036 & THERMO TYPE C

Emmenthaler, Gruyere, Swiss THERMO TYPE C

Feta⇒ MT1

Lactic starters from Biena (Canada)

Products

Composition

Price 10 g.

Price 100 g.

Mesophilic II

LC

$7.15

$33.25

Mesophilic III

LL + LC

$7.15

$33.25

Meso Aromatic B

LL + LC + LD + LM

$7.45

$33.25

Thermophilic B

ST + LB

$7.45

$33.25/10 dose

Thermophilic C

ST + LH

$7.15

$33.25

Foamy Kefir C

LL + LC + LD + LNC + LP + LR + SF

n/a

$35.50

Yoghurt Type I

ST + LB

n/a

$35.50/10 dose

Yoghurt Type IV

ST + LB + LA

n/a

$35.50

LC: Lactococcus lactis subsp cremoris LL: Lactococcus lactis subsp lactis

LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus LB: Lactobacillus delbrueckii subsp bulgaricus

L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus

LM: Leuconostoc mesenteroides subsp mesenteroides

LR: Lactobacillus rhamnosusLNC: Leuconostoc cremoris

LP: Lactobacillus plantarum SF: Saccharomyces fragilis

Bulk starter inoculation rate*:

Small batches: ¼ tsp. /500 ml (16 oz)

Large batches: ½ tsp. /1 liter (32 oz)

*Bulk starter should be used at a 2.5% rate by volume of cheese milk

Direct set inoculation rate:

Small batches: ½ tsp /12-15 liters (3-4 gallons) Large batches: 10 g. /100 liters (25 gallons)


Ripening cultures from Biena (Canada)

Microorganisms

Characteristics

Prices

Propionic bacteria

Eye development for Swiss cheese type

1-2 g./100 L (25 G.)

$15.95/25g.

$30.85/10 Dose

Brevibacterium linens

Red Bacteria

For milk inoculation: 1D/10 000 L (250 G)

For rind treatment: 1D/ 2000 kg (4400 lbs) cheese

$19.95/ 1Dose


Mesophilic starters from Danisco (France)

Products

Composition

Acidification

Gas

Diacetyl

Prices

MA4001/4002

LL +LC +LD +ST

++

+

+

$6.25/5 DCU,

$12.45/25 DCU

Kazu

LL +LC +LD +LH

++

+

+

$14.50/1000L

MM100/101

BT01

LL + LC + LD

++

+

+

++

$9.25/50 DCU

$14.65/125 DCU

MA 011/ 014, MA 016/ 019

LL + LC

+++

-

-

$14.65/125 DCU

MD 089

LD

+

++

+++

$13.95/125 DCU

RA 022

RA 024/026

LL + LC +ST

++++

-

-

$16.80/125 DCU

$16.80/125 DCU

LM 057

LM

+

++++

+

$17.45/20 DCU

MT1 (Feta)

LL + LC + ST + LB

++++



$7.95/10 DCU

Feta B

LL + LC + ST + LB + L.Casei

++++



$19.95/100 DCU

Probat 222

LL + LC + LD + LM

++

+++

+++

$17.35/100DCU

LC: Lactococcus lactis subsp cremoris LL: Lactococcus lactis subsp lactis LD: Lactococcus lactis subsp diacetylactis

LH: Lactobacillus helveticus LB: Lactobacillus delbrueckii subsp bulgaricus L.Casei: Lactobacillus casei subsp casei

ST: Streptococcus salivarius subsp thermophilus LM: Leuconostoc mesenteroides subsp mesenteroides

Direct set inoculation rate:

Small batches: ¼ tsp /12-15 litres (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB Danisco starters are direct set starters and should not be used to prepare bulk starters.


Thermophilic starters from Danisco (France)

Products

Composition

Acidification

Prices

TA050,52,54

(Stabilized Cheese)

ST

+

$22.85/125 DCU

TA060-61

(Hard Cheese)

ST

+++

$22.85/125 DCU

HOLDBAC LC

LR ( raw milk gas reducer )

-

$51.50/500 DCU

LH100

LH + LL

++

$23.95/50 DCU

LB 340

LB

++

$10.75/2 DCU

YO Mix 187

ST + LL

++

$25.95/200 DCU

YO Mix 495

ST + LB

+++

$85/750DCU

MY800

ST + LL + LB

++

$11.85/ 50 DCU

ABY-2C

ST + LB + LA + BL + LDB

++++

$53.90/500 gal.

$9.00/60 gal.

LL : Lactococcus lactis subsp lactis LD : Lactococcus lactis subsp diacetylactis LA : Lactobacillus acidophilus

LH : Lactobacillus helveticus LB : Lactobacillus delbrueckii subsp bulgaricus LDB : Lactobacillus delbrueckii subsp lactis

LR: Lactobacillus rhamnosus ST: Streptococcus salivarius subsp thermophilusBL: Bifidobacterium longum

Direct set inoculation rate:

Small batches: ¼ tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

Ripening cultures from Danisco (France)

Microorganisms

Characteristics

Available strains

Prices

Pesnicillium candidum

White mould

HP6, NEIGE, ABL

SAM3

$9.25/10D

$10.00/10D

Penicillium roqueforti

bright green (hyptonic)

light blue (hyptonic)

blue-green (lyophilised)

grey-green (lyophilised)

dark blue-green (lyophilised)

PRB6

PRB18

PS

PA

PJ

$17.95/5D

$17.95/5D

$43.95/10D

$43.95/10D

$43.95/10D

Verticillium lecanii

White, for Tome and mixed rind

Mycoderm

$84.95/100D

Cylindrocarpon sp.

White/Grey/Brown/Yellow

For Tome and mixed rind

Mycodore

$13.95/5D

Geotrichum candidum

Yeast-like form

Intermediate form

Mould-like form

Geo15

Geo13

Geo17

$16.75/10D

Yeasts

Aroma

Surface maturation

Maturation and colour

Surface Neutralization and Aroma

KL 71

DH

R2R

CUM

$17.25/ 10D

$20.55/ 10D

$12.95/ 10D

$23.25/ 10D

Corynebacteria

Morge ivory

Morge orange

Cream/White

LB (B. Linens)

SR3 (B. Linens)

MGE (A. Nicotianae)

$13.35/10D

$13.85/10D

$9.49/10D

Micrococci

Aroma, texture

MVA, MVS

$13.00/10D

Lactobacilli (texturing)

Accelerated ripening

LBC 80

$12.55/10D

Mixtures

Aroma & colour

PLA, ARN

$18.85/10D

NB: Dosage usually ranges from 10D/5000-10 000 L, however consult us for more precise applications

Lactic starters from Sacco Clerici (Italy)

Products

Composition

Rate of Use

Prices

MO 030

LL + LC

0.5-10 UC/100L (26.4 gallons)

$9.95/5UC

MO 030R

LL + LC + LD + LM

0.5-4 UC/100L (26.4 gallons)

$9.95/5UC

MO 036

LC

0.5-10 UC/100L (26.4 gallons)

$9.95/5UC

Y 082D

ST + LB

0.5-4 UC/100L (26.4 gallons)

$9.95/5UC

MT 030 LV

(KEFIR)

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

$19.95/10UC

MT 036 LX

(BUBBLY KEFIR)

LL + LD + KL + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

$19.95/10UC

MT036 LV

LL + LD + SC +

Leuconostoc + Lbr

1-3 UC/100L (26.4 gallons)

$16.95/10UC

M046

LL+LC+LD+Leuconostoc

1-4 UC/100L (26.4 gallons)

$15.95/10UC

M062

LL+ST

0.5-2.5 UC/100L (26.4 gallons)

$19.95/10UC

MT 092 FET

ST+LL+LD+LDB+ LH+Leuconostoc

0.8-3 UC/100L (26.4 gallons)

$19.95/10UC

MT 096 FEN

ST+LL+LD+ LDB+ Leuconostoc

0.8-3 UC/100L (26.4 gallons)

$19.95/10UC

Y 450 B

LB+ST

0.5-3 UC/100L (26.4 gallons)

$15.95/10UC

Y450AB

LB +ST+LA+BL

0.5-3 UC/100L (26.4 gallons)

$20.95/10UC

LC: Lactococcus lactis subsp cremorisLL: Lactococcus lactis subsp lactisLM: Leuconostoc mesenteroides subsp mesenteroides

LB: Lactobacillus delbrueckii subsp bulgaricusST: Streptococcus salivarius subsp thermophilus LD: Lactococcus lactis subsp diacetylactis

SC : Saccharomyces cerevisiae Lbr : Lactobacillus brevis KL: Kluiveromyces lactis

LH : Lactobacillus helveticus LDB : Lactobacillus delbrueckii subsp lactis BL : Bifidobacterium longum

Direct set inoculation rate:

Small batches: 1/16 tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Other culture blends from Sacco Clerici are available upon request and by special order.