CHOOZIT® cheese cultures are ideal to utilize by all cheese manufacturers, from high-volume industrial companies to specialty cheese producers.

Key benefits of CHOOZIT® CULTURES:

• Easy to use for direct inoculation
• Providing controlled acidification profiles
• Offering a wide range of textures, tastes, and colors in the final product

Danisco's CHOOZIT® cultures include diverse groups that help you obtain a desirable result by combining different species.

The classification of Danisco cheese starters is as follows:

• Mesophilic cultures:

This group is generally known as type O or homofermentative starters and includes Lactococcus lactis sub. lactis and Lactococcus lactis sub. cremoris.

Converting lactose into lactic acid is the main purpose of this group in the production of cheddar, feta, cottage cheese, etc. Since this group does not have the ability to utilize citrate, gas is not produced.

Danisco also produces another range of mesophilic starters that convert citrate to diacetyl in order to enhance flavor or produce the CO₂ required for eyes.

• Thermophilic cultures:

This group generally consists of one or more of Streptococcus thermophilus, Streptococcus bulgaricus, and Lactobacillus heloticus to produce mozzarella cheese, Emmental, soft cheeses, etc. In addition to making lactic acid, Lactobacillus starter also produces acetaldehyde and other flavor components and has relatively good proteolytic enzyme systems.

• Mesophilic-thermophilic mixed cultures:

This group was created as a combination of mesophilic and thermophilic species to produce a wide range of semi-hard and hard cheeses. The functional characteristics of these strains increase the fermentation temperature, improve the texture, and reduce the lag phase and ripening time of cheese production.

The contents are prepared based on the latest information received from Danisco-DuPont and according to the products.

All its rights belong to Arman Tosee Apadana Company (Atamad).

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