Cheese and yogurt cultures, calf rennet and microbial rennet
Here you'll find lactic cultures for yogurt, white cheese, kashkaval, mozzarella and sour cream, natural calf rennet and microbial rennet in liquid or powder, plus calcium chloride and proteins for formulations. For the full process, from milk intake to brining, see the dairy guide.
Shfaqen 17 nga 17 produkte
Shfaqen 17 nga 17 produkte
How to choose
The choice starts with the product you want to make. The cheese or yogurt you're aiming for decides the type of culture and the temperature you work at; the coagulant is chosen after that.
Mesophilic cultures work best at 20–30 °C and are used in many white cheeses and fresh products. Thermophilic cultures need 40–45 °C and are the basis of yogurt, mozzarella and kashkaval. Blends of both are also used for white brined cheese.
| Product | Which culture is usually used | Our product |
|---|---|---|
| Yogurt | Thermophilic, with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; fermentation at about 42–43 °C | Yogurt culture |
| White cheese | Mesophilic, thermophilic or a blend | White cheese culture |
| Kashkaval | Mainly thermophilic | Kashkaval culture |
| Mozzarella | Thermophilic; the culture has to produce enough acid for the curd to stretch in hot water | Mozzarella culture |
| Sour cream | A dedicated culture for fermented products such as sour cream, for consistent texture and flavor | Sour cream culture |
Calf rennet comes from the stomach of young calves, and its main enzyme is chymosin. Microbial rennet is a coagulant of non-animal origin that breaks down milk casein in a similar way. Older generations of microbial coagulants were linked to bitterness; in some newer studies the differences from calf rennet have been small, but they depend on the product. When you switch from one to the other, don't swap the dose spoon for spoon: strength varies from product to product, and powder is much stronger than liquid.
Cultures are stored according to type: some frozen, others in the fridge. Rennet keeps its strength better in the fridge than at room temperature. Always follow the conditions printed on the pack. Bacteriophages, viruses that attack culture bacteria, are among the biggest risks in fermentation, so clean equipment and surroundings matter.
Tell us what product you make and at what temperature you work, and we'll tell you which culture and coagulant suit you. Call us at +355 69 202 6314 or write to us via Contact.
Short answers about dairy additives. For anything else, contact us.
Yogurt is made with a thermophilic culture, which usually ferments at about 42–43 °C. Our yogurt culture is made specifically for yogurt fermentation and consistent quality from one batch to the next.
White cheese is made with mesophilic or thermophilic cultures, or a blend; the choice depends on the recipe and the temperature you work at. Our white cheese culture is made for traditional white cheese.
For most cheeses, yes: both set the milk by acting on casein, but in long-ripened cheeses the flavor may turn out slightly different. Don't copy the old dose: follow the manufacturer's dose for the new product and make a test batch before switching to large quantities.
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