subject: Get Top Quality Direct Set Thermophilic Culture. Streptococcus Salivarius Ssp Thermophilus [print this page] Author: Jean Kokus Author: Jean Kokus
Thermophilic Culture
What is thermophilic culture?
Thermophilic culture is one of the two primary cultures used to make cheeses, the others being Mesophilic-A and -M. Additionally, thermophilic cultures are most commonly used to make the more recognizable Italian cheeses such as romano, provolone, parmesan, and mozzarella. Usually, a teaspoon of thermophilic culture will help to ripen roughly 2 gallons of milk.
Remember that cheese cultures are essential to cheese making. They are types of bacteria which are found naturally in the air or in milk, especially un-pasteurized milk, and are deliberately added in the beginning of the cheese-making process. The culture functions by consuming the lactose in milk which produces lactic acid. Lactic acid creates the best climate for the forming of the curds or solids because it sours the milk or makes it more acidic. As the milk becomes more acidic, the curd expels the whey, or liquids, much easier.
These different cultures play a significant role in the development of the aroma, flavor, and texture of the cheese as it ages or matures. Since milk naturally contains certain bacteria, it will eventually curdle and sour if it is left too long. Additionally, when it is left uncovered and warms up, it will attract airborne bacteria that will cause the milk to sour. Specific cultures are deliberately added in the beginning of the cheese-making process which helps to accelerate the process and create the aroma, flavor, and texture of the cheese as it ages.
Characteristics of and additional notes regarding thermophilic culture
The key characteristic of thermophilic cultures is that it is capable of withstanding higher levels of heat (up to 132 F or 55 C) compared to the Mesophilic cultures. It is used when curds are not to be heated above this particular temperature and is instrumental in the making of the harder Italian cheeses (see the very first paragraph above) or Swiss.
If you are a beginner at home cheese making, an easier and more economical route for obtaining a thermophilic culture is to purchase yogurt from the store. In addition to the above, you might want to consider adding some of the specific cheese that you are trying to create. This will provide some additional bacteria to help in the process. Finally, you can also use the more refined commercial thermophilic culture just like the commercial cheese makers do.
Be aware of the fact that the commercial thermophilic cultures are made in wide variety of choices by a wide array of manufacturers. This oftentimes leads to a bit of confusion and frustration when trying to select the specific thermophilic culture necessary to the cheese you are trying to make. This is due to the fact that so many cheese making recipes out there name a specific manufacturer's brand rather than the specific culture that is required for making that cheese.
On a closing note, you typically cannot find these commercial cultures readily available in the more hobby oriented stores and will have to order them from a commercial vendor or their website.About the Author:
