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Optiferm GmbH Starter cultures

Optiferm GmbH Starter cultures are used for cheese production are defined microorganisms, which we select according to specific properties and performance characteristics. They guarantee uniform and consistent cheese quality with optimum yield and contribute to production reliability. The high acidification activity of our starter cultures guarantees a safe and constant acidification. The cultures support the formation and stability of flavors due to their pronounced proteolytic activity and good flavor-forming capacity. When selecting the strains for our starter cultures, we attach particular importance to culture mixtures that are as phage-resistant as possible.

Ingredient Name: Starter Cultures

Functions: Cell Starter Culture

Features: Improved Yield

End Uses: Cheese

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Starter Cultures

    Food Ingredients Functions

    Cell Starter Culture

    Ingredients
    Starter Cultures
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Enzymes & Starter Cultures

    Features & Benefits

    Food Ingredients Features

    Improved Yield

    Benefits
    • Freeze-dried and deep-frozen cultures.
    • As a direct starter or bulk starter.
    • Extensive range of different technologies, correspondingly large selection and combination capability of starter cultures.

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Dairy

    Food & Nutrition Applications

    Cheese

    Applications
    • Suitable for the entire range of cheeses, from classic and cottage cheese to quark, sour milk cheese and soft cheese to semi-hard cheese, hard cheese and large-hole cheese.
    • Wide selection of cultures and appropriate rotations for producing mozzarella and pasta filata.