Cheese and Yoghurt cultures cross reference chart

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Name of starter cultureEquivalent names of alternative starter culturesSpecies contained in the cultureMesophile/ThermophileFermentation TypeCheddar/ Stirred Curd/ Cheshire/English Acid Styles Cam/Brie/White Mould (Traditional)Cam/Brie/White Mould (Modern) and 1/2 modern + 1/2 traditionalPersian Feta/Lactic Curd/Goat and Cow/Lactic TommeSt Maure, Valencay, St Marcellin, Epoisse stylesGoat or Cow FaisselleQuark and Cream CheeseLabnah Cultured Butter Sour Cream (acidic strong flavour)Crème FraicheCultured ButtermilkFromage Frais & Fromage BlancStrong Flavoured Probiotic YoghurtMedium Flavoured Probiotic YoghurtKefir Milk DrinkStrong flavoured Greek Style Feta Soft /mellow Feta Italian Fresh MozzarellaDrier, firmer stretched curd / Mozzarella/ProvoloneSoft Washed Rind, Port Salut, ReblochonHard washed rindEdam/ Gouda/HavartiPressed TommeBlue VeinParmesan/Asiago/Hard ItalianEmmenthal/Gruyere/Comte styles/Baby Swiss
M265Type A, R7, R703 – R708 series, LL50, MWO, MA series, C 101LL + LCMHomofermentative
M272Type B, MM 100/101LL + LC + LDMHeterofermentative
Flora DanicaType B, Cultures called ’Farmhouse’ or ’Aromatic’, M235, Flora, CHN Series, Probat series, MH 1 Series, MM100LL + LC + LD + LMMHeterofermentative
MM100M272, Type B, M235LL + LC + LDMHeterofermentative
M235Type B, Cultures called ’Farmhouse’ or ’Aromatic’, Flora Danica, Flora, CHN Series, Probat series, MH 1 Series, MM100LL + LC + LD + LMMHeterofermentative1111111111111111
TPM2Type E, Camembert, Modern Camembert, STB01, Stam series, TA 050 / 60seriesSTTHomofermentative1
TPC1Type C, TC or TCC series, Type C, Grana, TM, Thermo BST + LBTHomofermentative111
LH1LHB01/02/03, LH100, ALH11, Flav54LH + LDLTHeterofermentative1111
MTR4RST series, RSF Series, RA series, Choozit AM, DC, MCT series, MT53 LL + LC + STMTHomofermentative11
MA215CAF, LN1, Ln Blue, LM57, LM 79, MG10 LMMHeterofermentative11
TPF1Stam series, STM1, TA series, Stacc series, TS series STTHomofermentative1
MTF6MA 4000/1/2 seriesST + LH + LL + LDLMTHeterofermentative1
Italian & SwissAlp DLL + LC + LD + LB + LH + ST + LMMTHeterofermentative111


Overview of using starter culturesStarter cultures are one or more than one specifically selected bacteria that are added to milk to produce desired flavours, texture and general characteristics required of a specific style of cheese. Starter cultures are one of the most important ingredients used in making cheese. There are only a few starter culture manufacturers across the world, and they have at their disposal very large libraries of defined strains of single bacteria. From these ’bacteria libraries’, these companies have researched and developed a very thorough understanding of the properties of each strain of bacteria. Each starter has its own unique characteristics such as its ideal temperature for growth, survival at different temperatures, rate of acid production, volume of acid production, the ability and degree that fats, proteins and sugars are broken down within the cheese by the starter culture itself and the host of enzymes they produce to develop flavour. The starter culture manufacturers are able to combine selected strains of bacteria into one product to make a starter culture to suit a particular cheese. It is no longer necessary to use the same one or two starter cultures across several types of cheese. This technology is still evolving and has progressed so now a single cheesemaking factory might have dozens of different starter culture belnds in their freezer. The diversity of the starter cultures available also means that each cheese can be made better and the difference between raw milk cheese and cheese made with starter cultures is becoming much less. This technology is also available to the home cheesemaker. Home cheesemakers can select and use the same diverse range of cultures that commercial cheesemakers use. But for many home cheesemakers the number and names of many cultures produced across several different manufacturers presents a very confusing list of titles, names and codes. Home cheesemakers should be making cheese with cultures that are best suited for each different type of cheese. This table is aimed at helping to assist you to choose which starter culture/s suits what style of cheese you intend to make. I will attempt to keep this table updated as a reference source. Please feel free to email me at with any suggestions or changes. Happy cheesemaking
Bioprox starter culturesBioprox is a French privately owned manufacturer of specialty acidifying and ripening cultures for the cheese, yoghurt and fermented milk industry. They specialise in the provision of these cultures for Cheesemaking companies in over 40 countries across the world. They have a highly qualified team of cheesemakers and technologists that have selected specific strains and families of cultures that will produce cheese that has unique and wonderful flavour and characteristics.
1this is the primary starter culture/s that are recommended for this cheese.
2these are the scondary starter cultures, they are not essential for this cheese but are capable of providing additional benefits eg enhancing flavour, texture and colour of the finished cheese. See individual product descriptions for more details
M = MesophilicStarter cultures will multiply in number and produce more acid when the milk is approximately 20°C - 30°C but will still do this but at a slower rate at temperatures several °C outside of the optimum temperature range
T = ThermophilicStarter cultures will multiply in number and produce more acid when the milk is approximately 20°C - 30°C but will still do this but at a slower rate at temperatures several °C outside of the optimum temperature range. Some thermophilic starter cultures can survive at temperatures as high as 55°C.
MT = Mesophile Thermophile BendA mixture of both mesophile and thermophile starter cultures. Specifically designed to provide acid production, enzymes or other products at a particular stage of the cheesemaking process.
Homofermentative Homofermentative Lactic Acid Bacteria. The principal role of this culture is to ferment lactose, specifically the glucose to produce lactic acid.
Heterofermentative Heterofermentative Lactic Acid Bacteria have a dual purpose role. To ferment lactose as in the Homofermentative cultures but also to produce one or more of ethanol, acetic acid, carbon dioxide, propionic acid and diacetyl. The result is varying additional characteristics provided to a particular cheese.
LLLactococcus lactis subsp. lactis
LCLactococcus lactis subsp. cremoris
LDLactococcus lactis ssp Lactis biovar. diacetylactis
LMLeuconostoc mesenteroides subs. cremoris
STStreptococcus thermophilus
LBLactobacillus delbrueckii subsp. bulgaricus
LDLLactobacillus delbrueckii subsp. lactis
LHLactobacillus helveticus
LALactobacillus acidophilus
BBBifidobacterium lactis
updated 17 October 2016© 2016 Simple Dairy Solutions Pty Ltd t’a Cheesemaking
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