There is a wide variety of cultures used in producing cheese and other dairy products such as buttermilk and yogurt. Refer to the following chart for a general guide as to which cultures are typically used for various dairy products.
Basic American "Mesophilic" Cheese Varieties
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Cheddar Colby Monterey 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
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Parmesan Romano Provolone Mozzarella |
Types of cultures used: (ST) Streptococcus thermophilus (LB) Lactobacillus delbrueckii subsp. bulgaricus (LH) Lactobacillus helveticus (LBL) Lactobacillus lactis |
Cheeses With Eyes
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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 |
Fermented Milks & Cream
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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 |
Goat and Sheep Cheese
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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 |
Mold Ripened Cheese
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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 |
Specialty Cheeses
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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 |
Yogurt
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Types of cultures used: (ST) Streptococcus thermophilus (LB) Lactobacillus delbrueckii subsp. bulgaricus (LA) Lactobacillus acidophilus (BBL) Bifidobacterium lactis (BBI) Bifidobacterium infantis |
Dairy Culture Terminology & Use Information
Mesophilic Lactic Acid Starter Cultures
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• (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°- 104°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
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• (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
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• (ST) = Streptococcus thermophilus • (LBB) = Lactobacillus delbrueckii subsp. bulgaricus • (LH) = Lactobacillus helveticus • (LBL) = Lactobacillus delbrueckii subsp. lactis • (LBC) = Lactobacillus casei subsp. casei • (LC) = Lactobacillus casei |
• Temperature growth range = 20° - 52°C (68°- 125°F) • Optimum growth and flavor production range will vary for each individual culture |
Miscellaneous Cultures
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• (LA) = Lactobacillus acidophilus • (BL) = Bifidobacterium lactis • (PS) = Propionibacterium shermanii • (LR) = Lactobacillus rhamnosus • (BB) = Bifidobacterium bifidum |
• Optimum growth rate temperature = 37° - 41°C (98°- 106°F) • Optimum growth and flavor production range will vary for each individual culture |