Liquid Smoke 60ml

 

Recommendations for Home Cheesemakers

 

Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chèvre frais, St-Maure, Valençay,

Cultured butter ⇒ MESO AROMATIC B or SACCO MO30R

 

Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese ⇒ MESO TYPE II or MA4001/4002 or SACCO MO030 or SACCO MO036

 

Gouda, Edam, Havarti ⇒ MESO AROMATIC B or MA4001/4002 or KAZU or SACCO MO036

 

Mozzarella, Provolone, Parmesan ⇒ MESO TYPE II & THERMO TYPE B or SACCO MO036 & SACCO Y082D MA4001/2 + TA060

 

Romano ⇒  MESO TYPE II & THERMO TYPE C or SACCO MO036 & THERMO TYPE C

 

Emmenthaler, Gruyere, Swiss ⇒ THERMO TYPE C

 

Feta⇒ MT1

 

 

Lactic starters from Biena (Canada)

Products	Composition
Mesophilic II	LC
Meso Aromatic B	LL + LC + LD + LM
Thermophilic B	ST + LB
Thermophilic C	ST + LH
Foamy Kefir C	LL + LC + LD + LNC + LP + LR + SF
Yoghurt Type I	ST + LB
Yoghurt Type IV	ST + LB + LA

LC: Lactococcus lactis subsp cremoris	LL: Lactococcus lactis subsp lactis	LD: Lactococcus lactis subsp diacetylactis
LH: Lactobacillus helveticus	LB: Lactobacillus delbrueckii subsp bulgaricus	L.Casei: Lactobacillus casei subsp casei
ST: Streptococcus salivarius subsp thermophilus	LM: Leuconostoc mesenteroides subsp mesenteroides	LA: Lactobacillus acidophilus
LR: Lactobacillus rhamnosus	LNC: Leuconostoc cremoris	LP: Lactobacillus plantarum
SF: Saccharomyces fragilis

Bulk starter inoculation rate*:

Small batches: ¼ tsp. /500 ml (16 oz)

Large batches: ½ tsp. /1 liter (32 oz)

*Bulk starter should be used at a 2.5% rate by volume of cheese milk

 

Direct set inoculation rate:

Small batches: ½ tsp /12-15 liters (3-4 gallons) Large batches: 10 g. /100 liters (25 gallons)

Ripening cultures from Biena (Canada)

Microorganisms	Characteristics
Propionic bacteria	Eye development for Swiss cheese type 1-2 g./100 L (25 G.)
Brevibacterium linens	Red Bacteria For milk inoculation: 1D/10 000 L (250 G) For rind treatment: 1D/ 2000 kg (4400 lbs) cheese

 

Mesophilic starters from Danisco Dupont (France)

Products	Composition	Acidification	Gas	Diacetyl
MA4001/MA4002	LL +LC +LD +ST	++	+	+
Kazu	LL +LC +LD +LH	++	+	+
MM100/MM101 BT01	LL + LC + LD	++	+	+ ++
MA 011/ 014, MA 016/ 019	LL + LC	+++	-	-
MD 089	LD	+	++	+++
RA 022 RA 024/026	LL + LC +ST	++++	-	-
LM 057	LM	+	++++	+
MT1 (Feta)	LL + LC + ST + LB	++++
Probat 222	LL + LC + LD + LM	++	+++	+++

LC: Lactococcus lactis subsp cremoris	LL: Lactococcus lactis subsp lactis	LD: Lactococcus lactis subsp diacetylactis
LH: Lactobacillus helveticus	LB: Lactobacillus delbrueckii subsp bulgaricus	L.Casei: Lactobacillus casei subsp casei
ST: Streptococcus salivarius subsp thermophilus	LM: Leuconostoc mesenteroides subsp mesenteroides	LR: Lactobacillus rhamnosus
LBL: Lactobacillus delbrueckii ssp lactis

Direct set inoculation rate:

Small batches: ¼ tsp /12-15 litres (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 

Thermophilic starters from Danisco (France)

Products	Composition	Acidification
TA050,52,54 (Stabilized Cheese)	ST	+
TM081	ST	++++
TA060-61 (Hard Cheese)	ST	+++
HOLDBAC LC	LR (raw milk gas reducer)	-
LH100	LH + LL	++
LB 340	LB	++
YO-MIX 187	ST + LL	++
YO-MIX 495	ST + LB	+++
MY800	ST + LL + LB	++
YO-MIX 601	Undefined Thermophilic Multiple Strains
YO-MIX 611	ST + LB	+++
HOWARU BIFIDO	BBL	-
ABY-2C	ST + LB + LA + BL + LDB	++++

LL : Lactococcus lactis subsp lactis	LD : Lactococcus lactis subsp diacetylactis	LA : Lactobacillus acidophilus
LH : Lactobacillus helveticus	LB : Lactobacillus delbrueckii subsp bulgaricus	LDB : Lactobacillus delbrueckii subsp lactis
LR: Lactobacillus rhamnosus	ST: Streptococcus salivarius subsp thermophilus	BL: Bifidobacterium longum
		BBL: Bifidobacterium lactis

Direct set inoculation rate:

Small batches: ¼ tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.

 

 

Ripening cultures from Danisco (France) 

Microorganisms	Characteristics	Available strains
Pesnicillium candidum	White mould	HP6, NEIGE, ABL SAM3
Penicillium roqueforti	bright green (hyptonic) light blue (hyptonic) blue-green (lyophilised) grey-green (lyophilised) dark blue-green (lyophilised)	PRB6 PRB18 PS PA PJ
Verticillium lecanii	White, for Tome and mixed rind	Mycoderm
Cylindrocarpon sp.	White/Grey/Brown/Yellow For Tome and mixed rind	Mycodore
Geotrichum candidum	Yeast-like form Intermediate form Mould-like form	Geo15 Geo13 Geo17
Yeasts	Aroma Surface maturation Maturation and colour Surface Neutralization and Aroma	KL 71 DH R2R CUM
Corynebacteria	Morge ivory Morge orange Cream/White	LB (B. Linens) SR3 (B. Linens) MGE (A. Nicotianae)
Micrococci	Aroma, texture	MVA, MVS
Lactobacilli (texturing)	Accelerated ripening	LBC 80
Mixtures	Aroma & colour	PLA, ARN

NB: Dosage usually ranges from 10D/5000-10 000 L, however consult us for more precise applications.

 

 

Lactic starters from Sacco Clerici (Italy)

Products	Composition	Rate of Use
MO 030	LL + LC	0.5-10 UC/100L (26.4 gallons)
MO 030R	LL + LC + LD + LM	0.5-4 UC/100L (26.4 gallons)
MO 036	LC	0.5-10 UC/100L (26.4 gallons)
Y 082D	ST + LB	0.5-4 UC/100L (26.4 gallons)
MT 030 LV (KEFIR)	LL + LD + SC + Leuconostoc + Lbr	1-3 UC/100L (26.4 gallons)
MT 036 LX (BUBBLY KEFIR)	LL + LD + KL + SC + Leuconostoc + Lbr	1-3 UC/100L (26.4 gallons)
MT036 LV	LL + LD + SC + Leuconostoc + Lbr	1-3 UC/100L (26.4 gallons)
M046	LL+LC+LD+Leuconostoc	1-4 UC/100L (26.4 gallons)
M062	LL+ST	0.5-2.5 UC/100L (26.4 gallons)
MT 092 FET	ST+LL+LD+LDB+ LH+Leuconostoc	0.8-3 UC/100L (26.4 gallons)
MT 096 FEN	ST+LL+LD+ LDB+ Leuconostoc	0.8-3 UC/100L (26.4 gallons)
Y 450 B	LB+ST	0.5-3 UC/100L (26.4 gallons)
Y450AB	LB +ST+LA+BL	0.5-3 UC/100L (26.4 gallons)

LC: Lactococcus lactis subsp cremoris	LL: Lactococcus lactis subsp lactis	LM: Leuconostoc mesenteroides subsp mesenteroides
LB: Lactobacillus delbrueckii subsp bulgaricus	ST: Streptococcus salivarius subsp thermophilus	LD: Lactococcus lactis subsp diacetylactis
SC : Saccharomyces cerevisiae	Lbr : Lactobacillus brevis	KL: Kluiveromyces lactis
LH : Lactobacillus helveticus	LDB : Lactobacillus delbrueckii subsp lactis	BL : Bifidobacterium longum
		LA : Lactobacillus acidophilus

Direct set inoculation rate:

Small batches: 1/16 tsp /12-15 liters (3-4 gallons)

Large batches: Varies according to type of culture and cheese variety.

NB: Other culture blends from Sacco Clerici are available upon request and by special order.