Cultures do add allot to the cheese flavor especially if its made for a particular type of cheese. Cultures are usually a combo of strains for max flavor and benefit.
For instance, at danlac they tell u whats in the starter;
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Montasio
Montasio has a dry, elastic natural rind that is yellow to reddish-brown in colour. Its body is white to pale yellow and has a few small “openings” troughout. Montasio may be mild, nutty or piquant, depending on its age. It makes a succulent snack especially when accompanied by fruit. Montasio may be made solely with cow’s milk, or a combination of cows and goat’s milk. Use: Choozit TM 81 LYO 50 DCU per 500 liter milk.
Ingredient Suggestion:
CHOOZIT™ TM 81 LYO 50 DCU
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CHOOZIT™ TM 81 LYO 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Halal Certified No GMO Kosher Certified
Usage Levels:
Product Dose Mozzarella 2.5 - 5 DCU / 100 l of vat milk Pizza cheese 2.5 - 5 DCU / 100 l of vat milk String cheese 2.5 - 5 DCU / 100 l of vat milk The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired. We do not accept any liability in case of undue application.
Directions for Use:
Store at temperature < 4 °C in dry atmosphere. When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening. If not, the performance of the culture is affected. Prolonged exposure at room temperature will reduce performances. Check before use that the culture is in powder form. Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk. Avoid foam and air introduction in the milk.
Important recommendations:
If the product has formed a solid mass, it should be discarded. To keep bacteriophage contamination under control, ensure plant and equipments are cleaned and disinfected with appropriate products at regular intervals to limit bacteriophage concentration level. Avoid any system that brings back part of end products to the beginning of the processing line in order to limit phage propagation.
Composition:
Streptococcus salivarius
subsp. thermophilus and Lactobacillus delbrueckii
subsp. bulgaricus.
Properties:
CHOOZIT™ TM 81 LYO 50 DCU is an highly concentrated blend of single strain acidifying thermophilic lactic cultures. Rapid acidification for cheese with high dry matter (>50 %). A phage alternative is available on request.
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