Заквасочные культуры

Творог, творожный продукт

Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Streptococcus salivarius subsp. thermophilus

32-37°C/8-10 ч.

Streptococcus salivarius subsp. thermophilus

34-38°C/4-6 ч.

Lactococcus lactis subsp. lactis, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. cremoris

34-37°C/8-10 ч.

Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris

28-34°C/10-12 ч.

Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. biovar diacetylactis, Streptococcus thermophilius

28-34°C/10-14 ч.

Lactococcus lactis, Streptococcus thermophilus fast

34-40°C/5-6 ч.

Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, с или без Lactococcus lactis subsp. cremoris

28-30°C/10±2 ч.

Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, Streptococcus salivarius subsp. thermophilus, с или без Lactococcus lactis subsp. cremoris

30-35°C/5-12 ч.