Starter cultures for white brined cheeses are specifically developed for the production of cheeses such as telemea, feta (PDO and non-PDO), and other local specialities. These cultures enable precise control of acidification, flavour development, and uniform texture, adapted to different processing technologies and milk types.

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Features

  • DVS® starter cultures dedicated to white brined cheeses;
  • Mesophilic, thermophilic, or mixed systems; 
  • Optimal control of acidification and processing time; 
  • Balanced development of taste and flavour; 
  • Contribute to a compact, easily sliceable texture; 
  • Compatible with both traditional and industrial technologies.

Advantages

  • Ensure batch-to-batch consistency; 
  • Enable differentiation of the final product through flavour and texture; 
  • Provide flexibility depending on formulation and processing technology; 
  • Reduce risks associated with uncontrolled fermentation. 
  • Support the production of a stable product throughout shelf life.

Applicability

The starter culture range for white brined cheeses includes the following solutions:

DVS® WHITE FLORA: mesophilic cultures used for developing complex flavour and a creamy texture.

Applications:

  • White cheeses with rich flavour;
  • Telemea and local specialities;
  • Products with a complex sensory profile.

DVS® WHITE CLASSIC: thermophilic cultures based on Streptococcus thermophilus and Lactobacillus bulgaricus, delivering pleasant yoghurt notes and creaminess.

Applications:

  • White cheeses with balanced taste;
  • Telemea and feta with a classic profile;
  • Products with clean dairy notes.

DVS® WHITE DAILY – Series 40–50: mixed thermo-/mesophilic cultures with varying acidification levels and yoghurt notes.

Applications:

  • White cheeses for everyday consumption;
  • Standardised industrial production;
  • Products with a moderate sensory profile.

DVS® WHITE DAILY – Series 80: thermo-/mesophilic cultures designed for more intense flavour and faster acidification.

Applications:

  • Cheeses with more pronounced taste;
  • Processes with reduced production time;
  • Products with a stronger sensory character

DVS® WHITE Stamp: thermophilic cultures based on Streptococcus thermophilus, used at low dosage to improve elasticity and moisture retention.

Applications:

  • Fine-tuning texture;
  • Enhancing juiciness and yield;
  • Optimising slicing properties.

DVS® MO: mesophilic cultures for a mild, aromatic taste and compact structure.

Applications:

  • White cheeses with a delicate flavour;
  • Products with uniform texture and closed structure;

Cheeses for consumers who prefer milder taste profiles.