ESSENTIAL PRINCIPLES OF CHEESEMAKING - DECIDING WHICH STARTER CULTURES TO USE

ESSENTIAL PRINCIPLES OF CHEESEMAKING - DECIDING WHICH STARTER CULTURES TO USE

Introduction

Properly using and maintaining starter cultures is crucial to producing consistently good cheese.
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Culture selection, use, distribution, monitoring, implementing and maintaining a rotation program plus technical support from your supplier are all very important aspects to keep in mind.
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Other factors that can determine the type of starter culture to use can be proteolytic activity, salt sensitivity, acid development, culture format i.e. single strain / defined multiple strains, freeze dried direct vat inoculum, frozen direct vat inoculum, bulk cultures.
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A serious challenge also comes in the form of bacteriophage contamination - refer to the article available on the importance of starter culture rotation.
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**  Refer to the article attached for more information on how to decide which type of starter culture would be best to use for your specific circumstances.

   





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