Bacteria Strains and Functions
Here are some simplified and easily digestible explanations for the bacteria strains found in common starter culture mixtures. Once you have become comfortable with the making process, you can begin to pick and choose which bacteria strains you would like to introduce to your cheese, for fine tuned results!
Mesophilic
- Lactococcus lactis subsp. Lactis - Used for acid development
- Lactococcus lactis subsp. Cremoris - Used for acid development, requires more attention to temperature
- Lactococcus lactis subsp. Lactis Biovar Diacetylactis - Used for some acid development, produces gas (CO2) and buttery flavor (diacetyl), faster working
- Leuconostoc mesenteroides subsp. Cremoris - Used for some acid development, produces gas (CO2) and buttery flavor (diacetyl)
Thermophilic
- Streptococcus thermophilus - Used for quick, primary acid development. Survives high heat, but works during aging at lower temperature
- Lactobacillus helveticus - Used for acid development. Survives high heat, while working and developing acid as it cools
- Lactobacillus delbrueckii subsp. Lactis - Used for acid development. Survives high heat, while working and developing acid as it cools as it cools.
- Lactobacillus delbrueckii subsp. Bulgaricus - Used for acid development. Survives high heat, while working and developing acid as it cools as it cools.