Note to cheese makers: how to store cheese starter?
Cheese starter is a combination of bacterial cultures. For each type of cheese, an individual mixture is used, which is responsible for the taste, aroma, structure, and ripening period.
In order for your expectations from cheese to be met, you need to know how to properly store the starter for it, as well as rennet. More on this later in the article.
Content
Shelf life
Bacterial cultures for cheese are produced in sealed bags. The manufacturer indicates on the container the production date and the date by which the product must be used, as well as storage conditions.
The period may depend on the following parameters:
- specific manufacturer;
- raw materials used;
- cooking technologies;
- packaging.
Of course, related factors also have an impact.
The table shows three popular Russian manufacturers:
| Name | Storage temperature | Shelf life |
| Caprina | +2 to +6 | 12 months |
| -12 to -18 | 18 months | |
| Ecocom | Up to +25 | 12 months |
| Lactoferm ECO | From 0 to +6 | 12 months |
| -10 to -18 | 24 months |
In a closed package
Period of storage of sourdough in packaging depends on temperature:
- from 0 to +5 degrees 12 months;
- from +5 to +25 degrees 8 months;
- from 0 to -18 degrees 24 months.
Mesophilic bacteria for cheese are stored at a temperature no higher than +6 degrees.
After the expiration date, the product can still be used, however, its consumption increases.Transportation up to 14 days is possible without observing temperature conditions.
In the open
Sourdough starters are sold in sealed containers. Once the package is opened, the contents must be handled with care. An open pack must be hermetically sealed or poured into a glass jar and kept in the freezer.
Conditions and rules for rennet
Rennet can be of animal, plant or microbial origin. The product is sold in the form of liquid, dry powder or tablets. Used in making any type of cheese.
Dry
Rennet in powder form is produced in plastic jars of 10, 50, 500 grams and 1 kg. It is recommended to store the product for up to 24 months at temperatures from 0 to +6 degrees.
Some types need to be stored in the freezer. All necessary information is indicated by the manufacturer on the packaging.
Liquid
The solution is produced in different volumes: from 30 ml to 5 liters. Shelf life is up to 24 months.
Some manufacturers produce a product with an unlimited shelf life.
Store the enzyme should be at a temperature no higher than +10 degrees in a dark place. Relative humidity not more than 75%. Transportation is allowed at room temperature.
Can it be frozen?
If a closed package with bacterial cultures can be stored both in the regular compartment of the refrigerator and in the freezer, then the opened package must be kept in the freezer.
Conclusion
One of the main components in cheese making is starter and rennet. They have a fairly long shelf life and are almost easy to store. The main requirement is temperature, which can vary from +25 to -18.
Opened packages require sealed containers and lower temperatures. Sourdough and enzyme can be used after the expiration date.
