Starter Cultures and Media from Danlac

The starter culture has crucial roles to play during all phases of the cheesemaking and maturation process. As the culture grows in the milk, it converts lactose to lactic acid. This ensures the correct pH for coagulation, in the press and in the final cheese curd. It also secures the final moisture level and yield in the cheese. During ripening, the culture enzymes have to give a balanced aroma, taste, texture, surface appearance and if required, eye formation.

Given the importance of the starter culture to the character of the final product and to production economics, it is vitally important to choose the right starter. We can supply virtually any specific need from our broad product range and we can work with you to customise a brand-new formulation.

Starter Cultures

• Mesophilic Cultures
  Mesophilic starter cultures are used for the production of fermented milk products as well as fresh cheese, soft cheese, semi-hard cheese, hard cheese and butter
• Thermophilic Cultures
  To make it easier to differentiate the starters in our extensive range of thermophilic cultures, we have summarized them into two overviews:
  
  
  Thermophilic I - Single Species Cultures

  • Lactobacillus,
  • St. thermophilus,
  • Probiotic cultures.

  Thermophilic II - Multiple Species Cultures

  • strong acidifying
  • mild
  • MSK - used for the production of yoghurt, hard cheese, and soft cheese

• Media
  Danisco Cultor media and bioactivators improve the growth and activity of bulk starters and thereby reduce the incubation time of both it and the product. In many cases the amount of the innoculant may be decreased. The use of these media promotes greater production stability and safety. Bacteriophage development is inhibited by the media, which bind Ca++ ions that are necessary for bacteriophage development.
• Mould
  Moulds are used in the milk processing industry mainly for cheese ripening. They grow in the form of a cell unit, the mycelium. With the help of enzymes they contribute to the breaking down higher molecular compounds to smaller molecules which they can exploit. Specific proteolysis and lipolysis of the different moulds result in the formation of characteristic flavours and influence the consistency of the cheese considerably. Moulds grow under aerobic conditions; i.e. they require oxygen for their development.
• Surface/Protective & other
  Brevibacteria linens and similar are an important component of the so-called red-smear flora. They are used for the production of red-smear and Saurmilch cheese (set milk cheese) and as a supplement culture for white mould cheese and Croute Mixte cheese.