TME - starter culture for cheese (for 1000 l of milk)

TME – a culture for flavour and aroma in soft cheeses

The character of a soft cheese begins to develop during fermentation. TME by Micromilk is a blend of mesophilic and thermophilic components for soft cheeses, including ripened varieties. It offers a culture for processes where flavour and aroma development matter.

The role of the culture in production

The thermophilic strains support flavour and aroma development. In cheesemaking, culture activity combines with proper curd processing, whey drainage, moulding and ripening management. Match the timing of each stage to the recipe.

The recommended processing temperature is about 35–36°C. Gas production and aroma production are each rated at three stars. Consider gas production when planning cheese structure; the final result depends on the whole process.

• Gas production: ★★★
• Aroma production: ★★★

Composition

• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis biovar diacetylactis
• Leuconostoc mesenteroides subsp. cremoris
• Streptococcus thermophilus

Pack yield

The sachet contains 10 manufacturer doses, each for 100 litres of milk. The entire pack is sufficient for 1000 litres of milk.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Storage and transport

Keep in tightly closed packaging, protecting the contents from moisture. The product tolerates ambient temperatures during transport.

GMO declaration

The preparation is not a genetically modified organism and has not been produced from genetically modified organisms as defined in Regulations (EC) No 1829/2003 and 1830/2003.