Starter culture for yellow cheese LBB YC
LB Bulgaricum Plc. offers a rich assortment of starters for different varieties yellow cheese and special types of cheese. The variety of strain combinations from different bacterial species included in the starters provide the producer with a choice depending on the particular technology applied for cheese production.
In the yellow cheese starters (LBB YC) the thermophilic Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus and Streptococcus thermophilus are the predominant microflora. Some of the starters are enriched with Lactococcus lactis ssp. lactis strains. The applied monocultures are isolated from home-made traditional cheese.
The starters for European hard and semi-hard types of cheese (LBB SC1, SC2 and SC3) have a similar species composition but the strain combinations are different. We also offer strictly mesophilic starters (LBB SC5 and LBB SC21), suitable for the production of fresh cheese, soft cheese, hard and semi-hard cheese varieties.
The strains included in the starters are selected according to important technological characteristics relevant to the production of different types of cheese: acidification rate, proteolytic activity, elevated salt concentrations tolerance, autolytic properties, aroma formation and phage sensitivity. This selection process will guarantee the optimal course of the production process, favourable ripening dynamics without formation of bitter peptides and the formation of the typical taste, aroma and structure of the ready product.