Cheese cultures
With our range of cheese cultures no matter the style you’re looking to produce, we have a range to suit your induvial needs. All of this backed up with our 40 plus years of cheese making knowledge & the technical backup from our partners in Europe.
Mesophilic Cheese cultures
Pure mesophilic strains, here is an over view of our current offering of mesophilic cultures and there applications.
| Product: | Composition | Acidification | Gas Production | Application |
|---|---|---|---|---|
| MES LCL | Homoferm. mesophiles | MEDIUM | NO | Fresh cheeses, Semihard cheeses |
| MES LD | Homoferm. mesophiles Heteroferm. Mesophiles | MEDIUM | YES | Fresh cheeses, Semihard cheeses |
| MES LDM | Homoferm. mesophiles Heteroferm. mesophiles | MEDIUM-LOW | YES | Fresh cheeses, Semihard cheeses |
| MES LM | Heteroferm. mesophiles | MEDIUM-LOW | YES | Fresh cheeses, Semihard cheeses |
| MES CONTY | Homoferm. mesophiles Heteroferm. mesophiles | MEDIUM | YES | Continental cheeses |
| MES AROMA | Homoferm. mesophiles Heterofer. mesophiles | LOW | YES | Semi-hard cheeses, Pasta filata |
Thermophilic Cheese cultures
we have two styles available TOM which are pure St. thermophilus strains & JOY which are a blend of St.thermophilus and Lactobacillus spp.
| Product: | Composition | Acidification | Gas Production | Application |
|---|---|---|---|---|
| TOM F-05 | St. thermophilus | FAST | NO | Pasta filata |
| TOM F-02 | St. thermophilus | FAST | NO | Pasta filata |
| TOM F-PLUS | St. thermophilus | VERY FAST | NO | Pasta filata |
| TOM S-02 | St. thermophilus | MEDIUM-FAST | NO | Soft cheeses |
| TOM MV2 | St. thermophilus | MEDIUM | NO | Soft cheeses |
| TOM V-02 | St. thermophilus | MEDIUM-FAST | NO | Soft cheeses |
| JOY LB-02 | St. thermophilus Lb. bulgaricus | MEDIUM-FAST | NO | Semi-hard cheeses |
| JOY L0B-02 | St. thermophilus Lb. bulgaricus | FAST | NO | Pasta filata |
| JOY L2B-02 | St. thermophilus Lb. bulgaricus | MEDIUM-FAST | NO | Soft cheeses, Pasta filata |
| JOY BHC-02 | St. thermophilus Lb. bulgaricus Lb. helveticus | MEDIUM-FAST | NO | Hard cheeses |
| JOY LBH-04 | St. thermophilus Lb. bulgaricus Lb. helveticus | FAST | NO | Semi-hard cheeses Pasta filata |
Thermophilic & Mesophilic Blended Cheese cultures
We have two styles available these are COMBY which is a blend of St. thermophilus and mesophilic strains. & MIX which is a blend of St. thermophilus, Lactobacillus spp and mesophilic strains.
| Product: | Composition | Acidification | Gas Production | Application |
|---|---|---|---|---|
| COMBY M2T | St. thermophilus Homoferm. mesophiles | MEDIUM | NO | Pecorino cheese Semihard cheeses |
| COMBY TEM | St. thermophilus Homoferm. mesophiles Heteroferm. mesophiles | FAST | YES | Fresh cheeses Semihard cheeses Continental cheeses |
| COMBY EMT | St. thermophilus Homoferm. mesophiles Heteroferm. mesophiles | MEDIUM-FAST | YES | Fresh cheeses Tvorog |
| COMBY T2M | St. thermophilus Homoferm. mesophiles | FAST | NO | Fresh cheeses Semihard cheeses Continental cheeses |
| COMBY VTM | St. thermophilus Homoferm. mesophiles Heteroferm. mesophiles | MEDIUM-FAST | YES | Fresh cheeses Quark |
| COMBY TMVE | St. thermophilus Homoferm. mesophiles Heteroferm. mesophiles | MEDIUM-FAST | YES | Fresh cheeses Quark |
| COMBY UP | St. thermophilus Homoferm. mesophiles Heteroferm. mesophiles | FAST | YES | Tvorog Fresh cheeses Continental cheeses |
| MIX BME-02 | St. thermophilus Lb. bulgaricus Homoferm. mesophiles Heteroferm. mesophiles | MEDIUM-SLOW | YES | Continental cheeses |
| MIX BMO-03 | St. thermophilus Lb. bulgaricus Homoferm. mesophiles | MEDIUM | NO | White cheeses |
| MIX TBMO-02 | St. thermophilus Lb. bulgaricus Homoferm. mesophiles | MEDIUM | NO | White cheeses |
| MIX COMPLEX | St. thermophilus Homoferm. lactobacilli Homoferm. mesophiles | FAST | NO | Semihard cheeses Hard cheeses Pasta filata |
Dosage:
All our cultures in these ranges are simple and easy to use with a dosage of 1 unit to 100 litre’s of cows milk. Please note that for goat & sheep’s milk as well certain cheese makes dosages will be different.
Got questions regarding this range of cultures?
As with everything we do at JKM Foods Ltd, we aim to put you the producer first, because of this we know there’s never just one solution that’s going to fit everyone’s production method and style. New to cheesemaking or using these styles of cheese cultures? Fear not because if you have any questions drop us a message and we are more then happy to answer any questions you might have.
For smaller amounts.
For smaller volumes and/or one off purchases check out our sister site Cheese-Yogurt-Making. Specializing in domestic and small scale commercial sales all dispatched with free UK delivery.