Starter cultures - Why is lactobacillus helveticus being pushed

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Why is lactobacillus helveticus being pushed

Printed From: Dairy Science and Food Technology
Category: Starter cultures
Forum Name: Starter cultures
Forum Description: Discussion about the microorganisms used in the manufacture of cultured products
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=307
Printed Date: 20 Apr 2024 at 7:48am
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Topic: Why is lactobacillus helveticus being pushed

Posted By: tony425
Subject: Why is lactobacillus helveticus being pushed
Date Posted: 19 Dec 2011 at 8:25pm

Hi we have changed starter supplier. We have been told to use helviticus with the new starter. Whats the angle?

Replies:

Posted By: formula123
Date Posted: 19 Dec 2011 at 11:00pm

Thank you for this post. Please would you send me a private message giving the name of the starter company?

Apart from a potential 'debittering' role, some starter culture suppliers suggest the use of Lactobacillus helveticus in cheese produced using cultures containing Str thermophilus. It is used as an insurance against potential problems (e.g. gas/slits/cracks or coloured spots/areas) associated with galactose fermentation if the lactococci fail due to a late phage infection for example.