Cheese Cultures.

Within our range of cheese cultures, you will find various strains suitable for the production of numerous cheese technologies. Working hand in hand with our partners at Igea with their wide catalog of strains, pairing this starting point with our own 40+ years of production knowledge. Not only do you get high quality strains to aid in your dairy production, there’s also the technical knowledge to back up your cheese goals.

Lactic acid bacteria strains available:

Pure mesophilic strains, for the production of various cheese technologies these include. Semi hard, stretched curd, fresh & continental style cheese’s.

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

There are two styles are available within the thermophilic strain range. These are TOM & JOY both of these aid in the production of various technologies including. Stretched curd, soft, semi hard & hard cheese styles.

  • TOM – is based upon St thermophilus strains.
  • JOY – that’s based up St thermophilus & Lactobacillus spp strains.
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

Blended cultures, these are combining both thermophilic & mesophilic strains. These blended cultures are well suited, in aiding in the productions of serval technologies including. Such as pecorino, fresh, semi hard, continental, stretched curd & white cheese’s. As well as styles such as Tvorog & Quarks.

The two styles are available within this range are:

  • COMBY – which is based upon St thermophilus & Mesophilic strains.
  • MIX – that is based upon St thermophilus & Lactobacillus spp as well 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

Have any questions regarding our catalog of cheese cultures? Not sure which culture is right for your needs? Drop us an email or give us a call, we will be more then happy to answer any questions you might have.

Accredited Supplier:

JKM Food’s has worked hard to gain its standing as an accredited supplier, achieving the SALSA standard for Broker’s, Storage & Distribution you can be safe in the knowledge that we work to the highest standards.

SALSA Certificate.