Cultures for Mozzarella and other varieties of Italian cheeses primarily utilise the services of two bacterium: Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria determine the stretch, flavour, consistency and cook of the final Italian cheese product. With the commercial popularity of Italian foods growing exponentially every year, it has become essential for Italian cheese companies to look to the future for increased yields, performance, and product integrity.
IMAC has specialized in the production of custom-tailored Italian Bulk and Direct Set Cultures and Italian Starter Media; our research staff has developed cultures, media and processes not only for our own use, but for many of our industry cohorts as well. IMAC cultures and media have developed an international reputation for exceptional performance, with many cheeses made with our products winning several international awards. IMAC’s commitment to scientific innovation in its products has helped contribute to the massive progress and success of the Mozzarella and Italian Cheese industries today.
Italian Starter Cultures (TEMP-LAC)
IMAC’s TEMP-LAC, a thermophilic Starter Culture line, are currently in heavy use in the United States and United Kingdom for the production of Mozzarella and Italian type cheeses. TEMP-LAC cultures function by means of a specially formulated ratio of defined starter bacteria and a fail-safe growth medium, which allows for optimum growth, flavor development, and pH management. Our innovative production and freezing processes permit for the maximum levels of cell concentrations and strain activity.
Italian Starter Media (ELIMINATE)
IMAC ELIMINATE Starter Media has been designed specifically for the Italian market and thermophilic bacteria cultures. When used with TEMP LAC thermophilic cultures, ELIMINATE Starter Media provides both the optimal growth environment for the TL bacteria as well as an impenetrable barrier of defense from phage and other viral pathogens. Our patented use of hydrocolloids in the media serve the dual purpose of a) improving the functionality of the final cheese product, and more importantly b) increasing the final yield by permitting higher moistures. It is this faultless level of protection and performance which earned IMAC ELIMINATE international acclaim as high quality and profitable Starter Media.
European Specification Products
IMAC is able to custom tailor its cultures and media for specific uses and applications in the Italian cheese industry. Our ELIMINATE EUROPE Starter Media and MINI JUMBO (MJ) Cultures have been specially made for the European Mozzarella markets which utilize multi-phase standardization cheesemaking techniques. Since IMAC’s foundation is based in research, we are able to make our customer’s products meet the demands of the ever-changing dairy industry.
"Promises Set in Stone"
With every IMAC product sold, we guarantee the following performance and services:
the highest quality cultures and media available on the market
100% Quality Assurance, verified and certified
Kosher, FDA, USDA, EEC approved
personalized, international technical support
the best value and savings in the industry
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