Starter cultures

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Starter Cultures

The cultures of bacteria used in the manufacture of cheese and other fermented milk products are known as starters. Starters play a vital part in the manufacture of these products; they produce the lactic acid that influences important quality characteristics such as texture, moisture content, freedom from pathogenic microorganisms and their toxins, and taste. The rate of acid production is critical in the manufacture of certain products, e.g. Cheddar cheese. Depending on the product, especially in mechanised cheese production units, starters may also be required to produce acid at a consistently fast rate through the manufacturing period each day and every day. The negative redox potential created by starter growth in cheese also aids in preservation and the development of flavour in the cheese. Additionally antibiotic substances, now referred to as bacteriocins, produced by starters, e.g. nisin may also have a role in preservation.

Cheese	Microorganisms
Soft, Unripened Cottage	Lactococcus lactis Leuconostoc citrovorum
Cream	Streptococcus cremoris
Soft, Ripened, 1-5 Months Brie	Lactococcus lactis Streptococcus cremoris Brevibacterium linens *Penicillium candidium* *Penicillium camemberti*
Camembert	Lactococcus lactis Streptococcus cremoris *Penicillium candidium* *Penicillium camemberti*
Limburger	Lactococcus lactis Brevibacterium linens Streptococcus cremoris
Semisoft, Ripened, 1-12 Months Blue	Lactococcus lactis Streptococcus cremoris *Penicillium glaucum* *Penicillium roqueforti*
Gorgonzola	Lactococcus lactis Streptococcus cremoris *Penicillium glaucum* *Penicillium roqueforti*
Monterey	Lactococcus lactis Streptococcus cremoris
Muenster	Lactococcus lactis Brevibacterium linens Streptococcus cremoris
Roquefort	Lactococcus lactis Streptococcus cremoris Penicillium glaucum Penicillium roqueforti
Hard, Ripened, 3-12 Months Cheddar	Lactococcus lactis Lactobacillus casei Streptococcus cremoris Streptococcus durans
Colby	Lactococcus lactis Lactobacillus cased Streptococcus cremoris Streptococcus durans
Edam&Gouda	Lactococcus lactis, Streptococcus cremoris
Swiss&Gruyere	Lactococcus lactis Lactobacillus helveticus Streptococcus thermophilus Propionibacterium sheranii or Lactobacillus bulgaricus and Propionibacterium freudenreichii
Very Hard, Ripened, 12-16 Months Parmesan	Lactococcus lactis Lactobacillus bulgaricus Streptococcus cremoris Streptococcus thermophilus
Romano	Lactobacillus bulgaricus Streptococcus thermophilus

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