About This Product
LyoPro Thermophilic Starter Culture TPF (from Italy) for making MOZZARELLA !
50 CXU Packet for up to 132 Gallons of Milk
An excellent choice to make MOZZARELLA from Buffalo / Cow's milk- stretches nicely at correct temp/pH !
Characteristics: Acidification: ●●●●○ Aroma: ●●○○○ Proteolysis: ○○○○○ Gas: ○○○○○
Description: A homofermentative thermophilic single strain of Streptococcus Salivarius subsp. thermophilus that is suggested for the production of pasta filata for cow and buffalo mozzarella. Its characteristics include no proteolytic activity and a slow fermentation activity when it’s close to the pH for stretching. This provides a more standardized product and gives more stability during shelf-life.
Composition: Streptococcus Salivarius subsp. thermophilus
Application: Mozzarella, pasta filata, soft and hard cheese, fresh cheese.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro TPF SPEC SHEET
In addition to this thermophilic culture, check out: cheese paper and cheese kits
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