Hard cheese with a high reheating temperature
The starter cultures for hard cheeses with a high reheating temperature allow to obtain in a finished product:
- pronounced cheesy, slightly sweet, savory flavor;
- homogeneous, plastic, bound consistency of cheese dough;
- developed cheese pattern, consisting of large holes of round or oval form.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi 31.11 S starter cultures |
Lactobacillus helveticus, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactobacillus plantarum |
Fermentation temperature: 32-32 °С Fermentation period: 6-8 hours Post-acidification: above average Stop-effect: pH 4.4-4.5 |
| AiBi 31.11 PRO starter cultures |
Propionibacterium jensenii |
Inoculation temperature: 32-34 °С Cultures don’t cause fermentation When combined with AiBi® 31.11 S starter cultures, they provide a piquant nutty & spicy flavor to cheese Cultures ensure a uniform pattern with large holes due to accumulation of gas bubbles |