AT - starter culture (bacteria)

AT – thermophilic starter culture for cheese

Choosing the right culture is one of the basic steps towards cheese with the intended character. AT from the Cheese-Tek SL series is a thermophilic culture for direct milk inoculation.

For semi-hard and hard cheese varieties.

A culture for a planned ripening process

AT combines three bacterial components and is intended for semi-hard and hard cheese technologies. It is an option for those selecting a culture for a process involving acidification, curd processing and subsequent ripening.

Proteolytic activity is rated at four plus signs, and the culture does not produce gas. Proteolysis is one of the processes during cheese ripening. Final flavour and texture also depend on raw material, whey drainage, salting and ripening conditions. Match production parameters to the recipe.

Freeze-dried culture for direct use

The preparation is a dry, freeze-dried powder. The culture is added directly to milk, making it convenient for both small batches of cheese and larger-scale production.

The smaller pack is a screw-top vial. It allows the required dose to be dispensed and the container closed again. Maintain hygiene when measuring and protect the contents from moisture.

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Choose the variant to suit the planned volume of milk.

Composition

• Streptococcus salivarius subsp. thermophilus
• Lactococcus lactis subsp. lactis
• Lactobacillus delbrueckii subsp. lactis

Culture characteristics

• Optimum growth temperature: 37–40°C
• Gas production: −
• Proteolytic activity: ++++
• Salt tolerance at 50% inhibition of activity: 2%

The optimum growth temperature describes conditions for culture growth — temperatures throughout the production process must follow the recipe.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.