About This Product
LyoPro STB is a specially-designed Thermophilic starter culture, great for making Mozzarella, String Cheese and cheese for Pizza!
Made in Italy, it contains a thermophilic starter culture along with Lactobacillus Bulgaricus to add aroma and texture.
Hobbyist usage rate: use approximately 1/8 tsp. for 1-5 gal.(3.78l-19l) of milk. 50 dose packet will innoculate 126 gallons of milk!
Industry Usage Rate 2-4 DCU per 26.5 gal.(100 liters) cow/goat milk or 1-2 DCU per 26.5 gal.(100 liters) sheep milk; 9-18 DCU per 1000 lbs. cow/goat milk or 4.5-9 DCU per 1000 lbs sheep milk.
Size: 50 dose packet will innoculate 126 Gallons of Milk
Characteristics: Acidification: ●●●●○ Aroma: ●●●○○ Proteolysis: ●●○○○ Gas: ○○○○○
Description: A homofermentative starter that is suggested for low moisture pasta filata cheese like Provola (string cheese). The low proteolytic activity of Lactobacillus bulgaricus gives aroma to the cheese and in pizza cheese production it reduces browning problems and improves the melting performance.
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. bulgaricus
Application: Mozzarella, pizza cheese, pasta filata, soft and hard cheese
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel
FULL SPEC SHEET: spec sheet
Shipping included within the USA. International shipping available.