LyoPro TPF Thermophilic Starter Culture for Buffalo/Cow Mozzarella

GREAT for Cow/Buffalo Mozzarella; stretches nicely!

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)


Kosher Status:
OK Kosher Cholov Yisroel



In addition to this thermophilic culture, check out:  cheese paper and cheese kits 

Shipping included within the USA. International shipping available.