About This Product
Thermophilic Starter Culture TPF (from Italy)
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)
OK Kosher Cholov Yisroel
LyoPro TPF SPEC SHEET
Shipping included within the USA. International shipping available.