Production and marketing of starter cultures and probiotics
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Mediterranea Biotecnologie

DAIRY

DIRECT STARTERS

  Rotations Packaging Composition Acidification Gas production Application Dosage
PFD 1/2/3/4/5/10/11 5/10/25 units St. thermophilus FAST NO MOZZARELLA 1 unit/100-150 litres
ST 1/2 2/5 units St. thermophilus MEDIUM - FAST NO SOFT CHEESES 1 unit/100
litres
STF 1/2 5 units St. thermophilus FAST NO SOFT CHEESES 1 unit/100-150 litres
CHS 1/2 10 units St. thermophilus FAST NO SEMI HARD CHEESES 1 unit/100-150 litres
CH  1/2 5/10 units St. thermophilus,
Lb. bulgaricus, Lb. helveticus
FAST NO

SEMI HARD CHEESES

1 unit/100-250 litres
TAC 10/11 10/25 units St. thermophilus,
Lb. bulgaricus
MEDIUM - FAST NO SEMI HARD CHEESES 1 unit/100-200 litres
TL  1/2 5/10 units St. thermophilus,
Lb. bulgaricus
MEDIUM- FAST NO SOFT CHEESES
TALEGGIO
1 unit/100-200 litres
LSM  1/2 5/10 units Lb. thermophilus,
Lb. bulgaricus, Lb. helveticus
MEDIUM - FAST NO

HARD CHEESES

1 unit/100
litres
PCS 12/13 5/10/25 units St. thermophilus, 
Homofermentative lactobacilli Heterofermentative lactobacilli Homofermentative lactococci
FAST NO HARD CHEESES
SEMI HARD CHEESES 
1 unit/100-250 litres
MT-B  1/2 10 units Homofermentative thermophiles Homofermentative lactococci MEDIUM NO SEMI HARD CHEESES 1 unit/100-200 litres
TM-A 15/16 5/10/25 units St. thermophilus,
Homofermentative lactococci Heterofermentative lactococci
MEDIUM YES

SOFT CHEESES CONTINENTAL CHEESES

1 unit/100-200 litres
TM-B 13/14 5/10/25 units St. thermophilus,
Homofermentative lactococci
MEDIUM NO

SOFT CHEESES CONTINENTAL CHEESES

1 unit/100-200 litres
GET  1/2 5/10/25 units St. thermophilus,
Lb. bulgaricus,
Homofermentative lactococci Heterofermentative lactococci
MEDIUM YES CONTINENTAL CHEESES 1 unit/100 litres
FE  1/2 5/10 units St. thermophilus,
Lb.bulgaricus,
Homofermentative lactococci
MEDIUM NO FETA
WHITE CHEESES
1 unit/100-200 litres
SVME 1/2 5/10/20 units St. thermophilus,
Homofermentative lactococci Heterofermentative lactococci
MEDIUM YES SOUR CREAM QUARK FERMENTED MILK BUTTER MILK 1 unit/100-200 litres
MO  10/11 5/10/20 units Homofermentative lactococci MEDIUM NO FRESH AND SEMI HARD CHEESES 1 unit/100-150 litres
ME  1/2 5/10/20 units Homofermentative lactococci  Heterofermentative lactococci MEDIUM  YES FRESH AND SEMI HARD CHEESES 1 unit/100-150 litres
 SME 1/2  5/10/20 units  Homofermentative lactococci  Heterofermentative lactococci  MEDIUM - LOW  YES  SOUR CREAM BUTTER  1 unit/100-200 litres 
 GEM 1/2  5/10/25 units  Homofermentative lactococci  Heterofermentative lactococci   MEDIUM YES  CONTINENTAL CHEESES  1
unit/100
litres 
 PRP  - 10 units  Propionibacterium freudenreichii subsp. shermanii  YES  CHEESES
"WITH EYES" 
1 unit/100-200 litres 

 

BULK STARTERS

  Rotations Packaging Composition Acidification Gas production Application Dosage
PFS 20/21 1/5/20 doses St. thermophilus FAST NO SEMI-DIRECT MOZZARELLA 1 dose/50 litres of bulk starters
TLS 1/2 1/5 doses St. thermophilus,
Lb. bulgaricus
FAST NO SOFT CHEESES
BLUE CHEESES
YOGHURT
1 dose/50 litres of bulk starters
LHS 1/2 1/5 doses Lb. helveticus FAST NO HARD CHEESES 1 dose/50 litres of bulk starters
MOS 1/2 10 doses Homofermentative lactococci MEDIUM NO SOFT CHEESES 1 dose/50 litres of bulk starters
MES  1/2 10 doses Homofermentative lactococci Heterofermentative lactococci MEDIUM YES

FRESH AND SEMI HARD CHEESES

1 dose/50 litres of bulk starters