Thanks to their advantages, freeze-dried starter cultures of direct application are in high demand among cheese producers. This type of starter culture is produced by such technology as - lyophilization.
This method is a “soft” drying of the product, followed by freezing and complete removal of solvents from the product by freeze-drying. With this technology, the destruction of the processed microorganisms does not occur. Initial state of starter culture is restored after hydration.
The main advantage of this type of starter cultures is the simplicity and convenience of storage and transportation. Economic feasibility is determined by the absence of necessity to bear the financial costs for preparing bulk starters.
A complete list of starter cultures is available in the table below.
| Name of starter culture | Description | Application |
|---|---|---|
| «LLCS» produced by CalzaClemente (Italy) | Meso-termophilic homofermentative culture | «Hollandskiy», «Rossiyskiy» types of cheese, cottage cheese, sour cream |
| «LLCS 2040» produced by CalzaClemente (Italy) | Meso-termophilic homofermentative culture | «Hollandskiy» type of cheese, cottage cheese, cheddar |
| «LLCH» produced by CalzaClemente (Italy) | Meso-termophilic homofermentative culture | «Rossiyskiy» type of cheese with high temperature of second heating, cheddar |
| «CTHG» produced by CalzaClemente (Italy) | Meso-termophilic homofermentative culture | «Hollandskiy», «Rossiyskiy» types of cheese, cottage cheese, sour cream |
| «CLCDVT» produced by CalzaClemente (Italy) | Meso-termophilic heterofermentative culture | «Rossiyskiy» types of cheese, cottage cheese |
| «CFM4» produced by CalzaClemente (Italy) | Mesophilic heterofermentative culture | «Hollandskiy», «Rossiyskiy» types of cheese, soft cheese, cottage cheese, quark, sour cream |
| «TLC» produced by CalzaClemente (Italy) | Meso-termophilic heterofermentative culture | «Rossiyskiy» types of cheese, soft cheese, cottage cheese, quark, sour cream |
| «THM» produced by CalzaClemente (Italy) | Meso-termophilic heterofermentative culture | «Rossiyskiy» types of cheese, сыров типа Маасдам Гауда |
| «CCLTH» produced by CalzaClemente (Italy) | Meso-termophilic heterofermentative culture | «Rossiyskiy» types of cheese исыров с чеддеризацией: Моцарелла пицца, Паста Филата, Качокавалло. Подходит также для Италико и Крещенца |
| «CACA4» produced by CalzaClemente (Italy) | Mesophilic homofermentative culture | «Hollandskiy», «Rossiyskiy» types of cheese, свежих сыров, soft cheese, cottage cheese, quark, sour cream |
| «CLCD» produced by CalzaClemente (Italy) | Meso-termophilic heterofermentative culture | «Hollandskiy», «Rossiyskiy» types of cheese, soft cheese, cottage cheese, quark, sour cream |
| «CLBDT» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Используется для сыров с чеддеризацией: Паста Филата, Сулугуни, Моцарелла, Качокавалло |
| «CST» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Используется для сыров с чеддеризацией: Паста Филата, Сулугуни, Моцарелла, Качокавалло. Также подходит для Италико и Крещенца |
| «CSTS» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Используется для сыров с чеддеризацией: Паста Филата, Моцарелла |
| «CLCDM» produced by CalzaClemente (Italy) | Mesophilic heterofermentative culture | «Rossiyskiy» types of cheese, soft cheese, cottage cheese, quark, sour cream |
| «HT» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Используется для сыров с высокой температурой второго нагревания (например, Реджанито, Пармезан, Роми) |
| «STM» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Ryazhenka и sour cream |
| «STP» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Ryazhenka and fermented dairy products |
| «CSTVD» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Ryazhenka, простокваши, drinking yogurt |
| «CYD» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Yogurt |
| «CYFC» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Yogurt |
| «CYR» produced by CalzaClemente (Italy) | Termophilic homofermentative culture | Yogurt |
| «KEFU29» produced by CalzaClemente (Italy) | Meso-Termophilic heterofermentative culture | Kefir |
| «KEFU29Y» produced by CalzaClemente (Italy) | Meso-Termophilic heterofermentative culture | Kefir |