Cheese Starter Cultures

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

ST

Streptococcus salivarius subsp. thermophilus

  • cow milk mozzarella
  • buffalo mozzarella
  • pasta filata cheese
  • soft cheese
  • fast acidification
  • no proteolysis

SP
Streptococcus salivarius
subsp. thermophilus

  • cow milk mozzarella
  • pasta filata cheese
  • soft cheese
  • slow acidification
  • no proteolysis

SF
Streptococcus filant

  • yoghurt, fermented milk
  • fast acidification
  • high viscosity

LB
Lactobacillus delbrueckii
subsp. bulgaricus

  • pasta filata cheese
  • hard cheese
  • cooked cheese
  • high acidification
  • high proteolysis

LA
Lactobacillus acidophilus

  • fresh cheese
  • soft cheese
  • slow acidification

LH
Lactobacillus helveticus

  • hard cheese
  • ripened cheese
  • high acidification
  • high proteolysis

LL
Lactobacillus lactis

  • cooked cheese
  • hard cheese
  • ripened cheese
  • fast acidification
  • high proteolysis

NB

  • cow milk mozzarella
  • buffalo mozzarella
  • pasta filata cheese
  • mould ripened cheese
  • white cheese in brine
  • high acidification
  • proteolytic

NBD

  • ripened cheese
  • hard cheese
  • pizza cheese
  • high acidification
  • proteolytic

NBDA

  • ripened cheese
  • hard cheese
  • high acidification
  • proteolytic

ND

  • ripened cheese
  • hard cheese
  • high acidification
  • proteolytic

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

SL
Lactococcus lactis
subsp. lactis

  • fermented fresh cheese
  • pressed cheese
  • ripened cheese
  • white cheese in brine
  • good fermentative activity
  • mild flavouring

SC

Lactococcus lactis
subsp. cremoris

  • fermented fresh cheese
  • pressed cheese
  • ripened cheese
  • white cheese in brine
  • good fermentative activity
  • intense flavouring

SD

Lactococcus lactis
subsp. lactis biovar. diacetylactis

  • eye formation cheese
  • butter flavouring
  • fresh cheese
  • good fermentative activity
  • intense flavouring
  • gas production

LCC

Leuconostoc mesenteroides
subsp. cremoris.

  • eye formation in cheese
  • butter flavouring
  • fresh cheese
  • citrate fermentation
  • intense flavouring
  • gas production

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

GLHF

  • fermented fresh cheese
  • ripened cheese
  • cheese with holes
  • aromatic butter
  • 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

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

NGLHF

  • ripened cheese
  • good fermentative activity
  • medium proteolysis
  • gas production

NGLF

  • ripened cheese
  • medium proteolysis
  • gas production

NGLD

  • ripened cheese
  • good fermentative activity
  • medium-high proteolysis

NBGL

  • ripened cheese
  • good fermentative activity
  • medium proteolysis

Special formulations are provided to the customer's request