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 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 Starter preparation: helveticus incubate at 37°C until the milk curdles (6-8 hours) Cheese types: many Italian varieties Also thermophilic yoghurt cultures E Streptococcus Thermophilic, thermophilus cultures Starter preparation: incubate at
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 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 Starter preparation: incubate at 37°C until the milk curdles (6-8 hours) Cheese types: many Italian varieties Also thermophilic yoghurt cultures E Streptococcus thermophilus Thermophilic, cultures Starter preparation: incubate at 20
P1022%20Raw%20milk%20prods%202CFS%20SD3%20Scientific%20info.docx