The addition of such ingredients to milk for the subsequent preparation of a soft or hard type of cheese is mandatory, since it is the sourdoughs that provoke all the ripening processes.
The mesophilic type of starter culture is most often used in modern cheese making. They are added in the production of Feta, Camembert, Brie, Valence, Capricorn, as well as Gouda varieties Maasdam, Cheddar, Parmesan, Emmental and many other varieties.
A feature of mesophilic ferments, which must be strictly observed when adding and wanting a successful cheese-making process, is bringing milk to a temperature in the range of 25-30 degrees Celsius. If we consider the theoretical basis of this process, then it will not be superfluous to know that industrial producers of starter cultures use two strains of bacteria in their work - Lactococcus lactis ssp. lactis and Lactococcus lactis ssp.cremoris.
This sourdough is not added to milk only in the case of production of homemade cheese-preparation for further preparation of the so-called boiled varieties - "Suluguni" and "Mozzarella". Do not be intimidated by another product, which is used more and more every day - an aroma-mesophilic leaven. It is used in the production of cheeses with a very intense odor, which is achieved by adding to the already described strains the bacteria Lactococcus lactis ssp.diacetylactis or Leuconostoc mesenteroides ssp.cremoris.
