Starter culture for cheese making consisting of three strains of lactic bacteria native to artisanal cheese from Tenerife: Lactococcus lactis ssp. lactis TF 53 (CECT 7513); Lactobacillus plantarum TF 191 (CECT 7514); and Leuconostoc mesenteroides ssp. mesenteroids TF 756 (CECT 7515). With the incorporation of these three strains of lactic bacteria, it will be possible to obtain, in a standardized way, industrial cheeses with hygienic-sanitary guarantees since they are made with pasteurized milk, while maintaining the sensory characteristics of artisanal cheeses, since they are matured by lactic bacteria native to the cheese of Tenerife.
The cheeses obtained in this way have a slightly creamier texture than the artisanal cheeses of Tenerife and a slightly acidic-bitter taste that is pleasant to the taste.