Table 7.1

Old Name	New Name	Comments
Mesophilic Cultures
Streptococcus cremoris Streptococcus lactis	Lactococcus lactis ssp cremoris Lactococcus lactis ssp lactis	As a mixed blend these two form the most common mesophilic and homofermtative culture Used for many low temperature varieties; fresh cheese, Cheddar, American varieties etc.
Leuconostoc citrovorum Leuconostoc lactis	Leuconostoc mesenteroides spp cremoris Leuconostoc lactis	Hetero cultures; ferment citrate; produce both CO₂and diacetyl Often mixed with L. lactis ssp cremoris / lactis for traditional butter and butter milk May be used for cheese with small holes
Streptococcus diacetylactis	Lactococcus lactis ssp lactis biovar diacetylactis	Hetero culture; ferments citrate; produces both CO₂ and diacetyl Mixed with homofermentative lactococci for cheese with small holes
Thermophilic Cultures
Streptococcus thermophilus Lactobacillus helveticus	Streptococcus salivarius spp thermophilus Lactobacillus helveticus	Commonly used coccus/rod blend for high temperature varieties, Swiss and Italian L. helveticus galactose +ve, used to reduce browning in Moz, and to promote proteolysis in Cheddar
Lactobacillus bulgaricus	Lactobacillus delbrueckii ssp bulgaricus	Commonly blended with S. salivarius ssp thermophilus for yogurt Alternative to L. helveticus in high temperature cheese
Lactobacillus lactis	Lactobacillus delbrueckii ssp lactis	Alternative to L. helvetivus and L. bulgaricus where low acid is preferred as in mild and probiotic yogurts

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