4: Examples of important combinations of starter cultures for cheese production (Willman and Willman, 1999) Starter Species Comments code A Acid Lactococcus lactis producers subspecies cremoris and Mesophilic Lactococcus cultures: lactis optimum subspecies 30°C. Growth at lactis lower temperatures possible to delay setting. Starter preparation: 22 30°C – until milk curdles hours) Cheese types: Cheddar, Fetta, Camembert, Blue vein, Cottage cheese and Quarg B Lactococcus Acid, flavour lactis and gas subspecies producers cremoris, Lactococcus Mesophilic lactis cultures subspecies lactis, Starter Lactococcus preparation: lactis incubate at subspecies 22 30°C – lactis biovar until milk diacetylactis curdles and with or 20 hours) without one or more Cheese Leuconostoc types: Edam, species Gouda, Camembert, Havarti, Tilsit C Streptococcus Acid and thermophilus flavour and either producers Lactobacillus delbreuckii Thermophilic subspecies cultures bulgaricus or Lactobacillus helveticus
4: Examples of important combinations of starter cultures for cheese production (Willman and Willman, 1999) Starter code Species Comments A Lactococcus lactis subspecies cremoris and Lactococcus lactis subspecies lactis Acid producers Mesophilic cultures: optimum 30°C. Growth at lower temperatures possible to delay setting. Starter preparation: 22 – 30°C until milk curdles hours) Cheese types: Cheddar, Fetta, Camembert, Blue vein, Cottage cheese and Quarg B Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies lactis, Lactococcus lactis subspecies lactis biovar diacetylactis and with or without one or more Leuconostoc species Acid, flavour and gas producers Mesophilic cultures Starter preparation: incubate at 22 – 30°C until milk curdles hours) Cheese types: Edam, Gouda, Camembert, Havarti, Tilsit C Streptococcus thermophilus and either Lactobacillus delbreuckii subspecies bulgaricus or Lactobacillus helveticus Acid and flavour producers Thermophilic cultures 20