Hard cheese with a low reheating temperature
The starter cultures for hard cheeses with a low reheating temperature allow to obtain in a finished product:
- a pronounced cheese flavor;
- sharp, slightly sour, moderately salty taste;
- soft, slightly crisp cheese dough;
- dense, elastic consistency;
- small holes, due to the presence of gas-forming microflora in the starter and the method of molding.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi 30.11, 30.11 А, 30.11 АF starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides |
Fermentation temperature: 32-34 °С Fermentation period: 7-9 hours Post-acidification: average Stop-effect: pH 4.5-4.6 |
| AiBi 20.11 starter cultures |
Lactococcus lactis ssp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus paracasei ssp paracasei |
Fermentation temperature: 32±2 °С Fermentation period: 10-12 hours Post-acidification: low Stop-effect: pH 4.5-4.6 |