Our Thermophilic Starter Cultures

The guaranteed high-performance fermentation on any type of milk ensures that Dalton thermophilic starter cultures are reliable and efficient tools to all cheese makers.

Our thermophilic starter cultures are available in individual and blended species as well as various strains for each species, so as to successfully combine fermentation with the enzymatic and metabolic processes needed to define the flavour and the texture of the product.

All of our formulations are available in a wide range of strains for any phage-defense rotation strategies.

back to products

Cultures	Technological application	Properties
Kefir mild	mild flavour no post-acidification
Sauerrahm	sour cream no post-acidification
NGL	ripened cheese pressed cheese white cheese in brine	good fermentative activity medium proteolysis
NGLH	ripened cheese white cheese in brine	good fermentative activity medium proteolysis gas production
NGLF	ripened cheese	medium proteolysis gas production
NGLD	ripened cheese	good fermentative activity medium-high proteolysis
SC Lactococcus lactis subsp. cremoris	fermented fresh cheese pressed cheese ripened cheese white cheese in brine	good fermentative activity intense flavouring
LA Lactobacillus acidophilus	fresh cheese soft cheese	slow acidification
LH Lactobacillus helveticus	hard cheese ripened cheese	high acidification high proteolysis
NB	cow milk mozzarella buffalo mozzarella pasta filata cheese mould ripened cheese white cheese in brine	high acidification proteolytic
NBDA	ripened cheese hard cheese	high acidification proteolytic
ND	ripened cheese hard cheese	high acidification proteolytic
NBGL	ripened cheese	good fermentative activity medium proteolysis
POB ABC B. (con L. acidophilus, L. casei, B. Bifidum)	set yoghurt aromatic no post-acidification
SL Lactococcus lactis subsp. lactis	fermented fresh cheese pressed cheese ripened cheese white cheese in brine	good fermentative activity mild flavouring

Special formulations are provided to the customer's request

Our Mesophilic Starter Cultures

Homofermentative lactic acid bacteria: Dalton’s mesophilic starter cultures can successfully combine the most appropriate fermentation process with the enzymatic kinetics of the ripening process, specifically for any kind of cheese.

Heterofermentative lactic acid bacteria: we can provide selected strains to obtain all kinds of flavour and gas production properties.

back to products

Cultures	Technological application	Properties
GL	fermented fresh cheese ripened cheese pressed cheese white cheese in brine butter	good fermentative activity intense flavouring
GLH	fermented fresh cheese ripened cheese cheese with holes	good fermentative activity intense flavouring gas production

Special formulations are provided to the customer's request

Our Mixed Starter Cultures

A single, unique formulation will satisfy all your needs for acidification, aroma, gas production and enzyme ripening. Dalton’s Mixed Starter Cultures are suitable for all cheeses and technologies.

back to products

Cultures	Technological application	Properties
SF Streptococcus filant	yoghurt, fermented milk	fast acidification high viscosity
LL Lactobacillus lactis	cooked cheese hard cheese ripened cheese	fast acidification high proteolysis
NBD	ripened cheese hard cheese pizza cheese	high acidification proteolytic
NGLHF	ripened cheese	good fermentative activity medium proteolysis gas production

Special formulations are provided to the customer's request

Dalton Biotecnologie

Cheese Starter Cultures

Our Thermophilic Starter Cultures

Our Mesophilic Starter Cultures

Our Mixed Starter Cultures