Cheese manufacture and varieties - Hard Italian and Mountain cheeses

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Hard Italian and Mountain cheeses

Printed From: Dairy Science and Food Technology
Category: Cheese varieties
Forum Name: Cheese manufacture and varieties
Forum Description: Cheese manufacture and discussions about particular cheese varieties
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=154
Printed Date: 19 Apr 2024 at 5:15am
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com

Topic: Hard Italian and Mountain cheeses

Posted By: Guests
Subject: Hard Italian and Mountain cheeses
Date Posted: 22 Mar 2010 at 11:45pm

For years I have learned that the Helveticus culture was used in The mountain cheese of France and Switz and Bulgaricus was used in production of hard italian cheeses such as Parma/Grana.
However I see cheesemakers in France using the Bulgaricus sometimes directly from commercial yogurt supply for gruyere style cheese and italians using Helveticus for trad parma/grana style cheese....

What are the difference between these cultures and are tthey interchangeable???

Replies:

Posted By: Guests
Date Posted: 22 Mar 2010 at 11:45pm

I will ask my colleague Professor Zeppa to respond to your query. He has worked in this area for many years and should be able to help.

Posted By: Guests
Date Posted: 22 Mar 2010 at 11:46pm

Dear dr. Wallace, L. bulgaricus and L. helveticus are thermophilic lactic bacteria generally used (with other bacteria) for the production of yogurt, semi-hard and hard cheeses. The differences between these bacteria are very little. The only differences are the growth temperature (40-46 C for bulgaricus and 43-45 C for helveticus) and the used sugars. Another difference it is the isomer of lactic acid produced (D(-) for bulgaricus and DL for acidophilus). The bulgaricus has a protease more active then it is used generally for yogurt. Then these bacteria are interchangeable and used without distinction for Grana Padano, Parmigiano Reggiano, Gruyer, Pecorino where the curd is cook.
I hope that these information could be help you but if there are more questions do not hesitate to contact me.