Kashkaval Culture
Lactic culture for kashkaval, for controlled fermentation of the curd before stretching and a final product of consistent quality.
Key Features
- Type: Culture / lactic starter
- Applications: For kashkaval cheese
Details
What it is
A lactic culture for making kashkaval cheese, with controlled fermentation and a high-quality final product. Kashkaval is made with the pasta filata technique: the curd is acidified, stretched in hot water, shaped and then salted in brine. The culture decides how fast and how evenly the curd acidifies from one batch to the next.
Which bacteria it usually contains
Studies on kashkaval show a mainly thermophilic microflora, with Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus helveticus, bacteria that work at 40–45 °C. Mesophilic lactococci are also found. Ask us which strains our culture has when you request a quote.
What to keep in mind
- Antibiotic residues in milk slow acidification, and the curd takes longer to reach the acidity needed for stretching. That's why milk is tested at intake.
- After stretching, kashkaval is salted in brine. Track its strength with the brine tester.
If you also make mozzarella, we have a dedicated culturefor it. Cultures for other cheeses and yogurt are in dairy additives.
Tell us how much kashkaval you produce and from what milk, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.
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