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 |
