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There is a large variety of cultures used in producing cheese and other dairy products such as buttermilk and yogurt. Refer to the following chart for a guideline as to what cultures are used for which dairy product.


Guide to what cultures are used for which cheeses
& other dairy products

Basic American "Mesophilic"
Cheese Varieties

  • Cheddar
  • Colby
  • Montery Jack
  • Cottage Cheese 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis 
  • (LLC) Lactococcus lactis subsp. cremoris 
  • (ST) Streptococcus thermophilus

Basic Italian "Thermophilic"
Cheese Varieties 

  • Parmesan
  • Romano
  • Provolone
  • Mozzarella 

Types of cultures used:

  • (ST) Streptococcus thermophilus
  • (LB) Lactobacillus delbrueckii subsp. bulgaricus
  • (LH) Lactobacillus helveticus
  • (LBL) Lactobacillus lactis

Specialty Cheeses 

  • Brick
  • Limburger
  • Muenster 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis 
  • (LLC) Lactococcus lactis subsp. cremoris 
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • (ST) Streptococcus thermophilus
  • (LB) Lactobacillus delbrueckii subsp. bulgaricus
  • (LBL) Lactobacillus lactis
  • (LBC) Lactobacillus casei subsp. casei

Cheeses With Eyes 

  • Swiss
  • Emmental
  • Gouda
  • Edam 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis 
  • (LLC) Lactococcus lactis subsp. cremoris 
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • (LMC) Leuconostoc mesenteroides subsp. cremoris
  • (ST) Streptococcus thermophilus
  • (LB) Lactobacillus delbrueckii subsp. bulgaricus
  • (LBL) Lactobacillus lactis
  • (PS) Propionibacterium shermanii

Mold Ripened Cheese 

  • Brie
  • Camembert
  • Blue
  • Gorgonzola
  • Stilton 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis 
  • (LLC) Lactococcus lactis subsp. cremoris 
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • (LMC) Leuconostoc mesenteidess subsp. cremoris

Goat and Sheep Cheese

  • Feta
  • Manchego
  • Chevre 

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis 
  • (LLC) Lactococcus lactis subsp. cremoris 
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • (LMC) Leuconostoc mesenteroides subsp. cremoris

Fermented Milks & Cream 

  • Bulgarian Buttermilk
  • Acidophilus Milk
  • Buttermilk
  • Sour Cream

Types of cultures used:

  • (LL) Lactococcus lactis subsp. lactis 
  • (LLC) Lactococcus lactis subsp. cremoris 
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • (LMC) Leuconostoc mesenteroides subsp. cremoris
  • (LA) Lactobacillus acidophilus

Yogurt

Types of cultures used:

  • (ST) Streptococcus thermophilus
  • (LB) Lactobacillus delbrueckii subsp. bulgaricus
  • (LA) Lactobacillus acidophilus
  • (BBL) Bifidobacterium longum
  • (BBI) Bifidobacterium infantis


Dairy Culture Terminology & Use Information

Mesophilic Lactic Acid Starter Cultures
 
  • (LL) = Lactococcus lactis subsp. lactis 
  • (LLC) = Lactococcus lactis subsp. cremoris 
  • The two main lactic acid producing bacteria used by the cheese industry
  • Homofermentive lactococci, primarily used for producing lactic acid.
  • Temperature growth range = 10° - 42°C (50°- 108° F)
  • Optimum growth rate = 25° - 30°C (77°- 86° F)
  • Lactococcus lactis subsp. cremoris  is more salt sensitive (<4%) and more temperature sensitive (40°C/104°F) than Lactococcus lactis subsp. lactis 

Mesophilic Aroma Cultures
  • (LLD) = Lactococcus lactis subsp. biovar diacetylactis
  • (LMC) = Leuconostoc mesenteroides subsp. cremoris
  • Temperature growth range = 5° - 38°C (41°- 100° F)
  • Optimum growth and diacetyl flavor producing range = 18° - 25°C (64°- 77° F)
  • Production of CO2
  • Lactococcus lactis biovar diacetylactis also will produce lactic acid in addition to diacetyl and CO2

Thermophilic Acid Starter Cultures
  • (ST) = Streptococcus thermophilus
  • (LB) = Lactobacillus delbrueckii subsp. bulgaricus
  • (LH) = Lactobacillus helveticus
  • (LBL) = Lactobacillus lactis
  • (LBC) = Lactobacillus casei subsp. casei
  • Temperature growth range = 20° - 52°C (68°- 125° F)
  • Optimum growth and flavor production range will vary for each individual culture

Miscellaneous Cultures
  • (LA) = Lactobacillus acidophilus
  • (BBL) = Bifidobacterium longum
  • (BBI) = Bifidobacterium infantis
  • (PS) = Propionibacterium shermanii
  • Optimum growth rate temperature = 37° - 41°C (98°- 106° F)
  • Optimum growth and flavor production range will vary for each individual culture

 

 

 

NEWS: We are now a supplier of:

Florajen probiotics

 

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