Turning Up the Heat: How Thermophilic Cultures Transform Cheese

Thermophilic cultures play a pivotal role in the cheesemaking industry, particularly for cheeses that require higher temperatures during their production process. These heat-loving bacterial cultures thrive at temperatures between 35-48°C (95-113°F), making them ideal for a variety of cheeses, from semi-hard to very hard types especially European and Italian-style cheeses.

Benefits in Cheesemaking:

• Flavor Enhancement: Thermophilic cultures contribute significantly to the development of complex, robust flavors. L. helveticus, for example, imparts nutty and savory notes that are characteristic of aged cheeses.
• Texture Improvement: These cultures help achieve the desired texture in various cheeses. S. thermophilus, L. helveticus, and L. bulgaricus are crucial in creating the elasticity in mozzarella and producing hard pressed type cheeses.
• Versatility: Thermophilic cultures are used in a wide range of cheeses, from fresh cheeses like mozzarella to semi-hard varieties like Provolone and very hard cheeses such as Parmesan and Romano. Their ability to thrive at higher temperatures makes them indispensable in these processes.

Key Strains & Their Functions:

• Streptococcus thermophilus: Used for rapid acid production which lowers pH of milk. Enhances cheese texture and flavor when used with other thermophilic strains.
• Lactobacillus helveticus: Breaks down proteins into peptides and amino acids, enhancing the savory, nutty notes and overall taste complexity of cheese.
• Lactobacillus bulgaricus: Offers buttery aroma and flavor by robust acidification property combined with production of diacetyl, essential for cheese that go through longer ripening processes.

Below is a short description of our thermophilic strains along with their applications:

LyoPro? TPF

Composition: St. thermophilus.

Description: Provides shelf-life stability, mild aroma, and moderately high acidification.

Application: Soft and stretchy cheeses like mozzarella, pizza cheese, and pasta filata.

LyoPro? STB

Composition: St. thermophilus, L. bulgaricus.

Description: Improves performance and reduces browning.

Application: Soft and stretchy cheese like pizza cheese and pasta filata.

LyoPro? STH

Composition: St. thermophilus, L. helveticus.

Description: Relatively average amount of proteolysis while improving melting performance and reducing browning.

Application: Pliable cheese like mozzarella and pasta filata, and provolone.

LyoPro? TAC

Composition: St. thermophilus, L. bulgaricus, L. helveticus.

Description: High proteolysis with a strong aroma.

Application: Aged cheeses like Pecorino, Parmesan, and Grana.

LyoPro? TAS

Composition: St. thermophilus, L. lactis, L. helveticus.

Description: Extensive proteolysis with moderately high acidification and aroma.

Application: For cheeses like Pecorino and Grana with longer ripening times.

Try our LyoPro? TPF, LyoPro? STB, LyoPro? STH, LyoPro? TAC , and LyoPro? TAS cultures! Available in the following pack sizes:

More information available on our website!

References:

1. Batt, C. A., & Patel, P. (2014). Encyclopedia of Food Microbiology. Academic Press.
2. Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2016). Fundamentals of Cheese Science (2nd ed.). Springer.
3. McSweeney, P. L. H. (2007). Cheese problems solved. Woodhead Publishing.