E0603 Cheese Starter Cultures

Have a look at our PowerPoint Introduction and Brochure describing deliverables, differentiators and case studies. Eight case studies can also be reviewed.

The objective of this project was to try to understand the true feelings of cheesemakers about starter cultures. The study aimed to determine what cheesemakers want; how different a new system has to be to get them to change; and if a new system is developed, what aspects will catalyse a change. In effect, there are many factors in play and this study put them into priority order.

Click to see the contents of the study or look below for an outline.

Contents include:

Objective

Background

Method

Conclusions

Recommendations

Valorisation of cheesemaking by-products

  • Cheesemakers’ views
  • Market & Trends
  • Products
  • Barriers to Entry
  • Success Factors
    • Driving forces
    • Restraining forces

6 Principal Visit Contact Reports

Combined questionnaire responses for all principal companies visited

Analysis of Survey Results

  • Opinions of (Bulk Starter) Companies Visited
  • Opinions of All Companies Surveyed
  • Opinions of Companies Using Bulk Starter Systems
  • Opinions of Companies Using Direct Starter Systems
  • Opinions of Small Companies
  • Opinions of Large Companies
  • Opinions of Small Companies Using Bulk Starter Systems
  • Opinions of Large Companies Using Bulk Starter Systems
  • Opinions of Small Companies Using Direct Starter Systems
  • Opinions of Large Companies Using Direct Starter Systems
  • Differences in Opinion between Bulk Starter Users and Direct Starter Users

The raw data

The ideal starter culture

  • Introduction
  • Views of 19 Companies

Overview of Wisconsin Cheesemakers Association Meeting

8 Academic Contacts

Appendix 1 – Questionnaires

  • Interview Questionnaire for Cheese Manufacturers about starter cultures
  • Email Questionnaire for Cheese Makers On starter cultures

Appendix 2 – 15 Patents relating to Cheese Making

51 Tables

2 Figures

CPL Gallery

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