About This Product
SAVE ON 5 PACKS WHOLESALE 10D SIZE Great for Classes or smaller batches
(50D Size also avaialable at Wholesale pricing)
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
LyoPro TPF SPEC SHEET
In addition to this thermophilic culture, check out: cheese paper and cheese kits
Shipping included within the USA. International shipping available.