Thermophilic cheese cultures are used in in the production of pasta filata, soft cheese, hard Italian style cheeses and perform best at 95-113°F (35-45°C).
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LyoPro® TPF
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.
When combined with Lactobacillus delbrueckii subsp. bulgaricus or Lactococcus lactobacillus helveticus it can also be used for the production of pizza cheese as these strains reduce browning problems and improve the melting performance.
Composition: Streptococcus Salivarius subsp. thermophilus
Application: Mozzarella, pasta filata, soft to hard type cheese like Halloumi.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® STB
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.
Composition:
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)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® STH
Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Proteolysis: ●●●○○ Gas: ○○○○○
Description: A homofermentative thermophilic culture suggested for pasta filata cheese and hard cheese like Grana. During ripening it develops more aroma due to the higher proteolytical activity of Lactobacillus Helveticus. In terms of production performance it is very similar to the STB culture.
Composition:
Streptococcus Salivarius subsp. thermophilus,
Lactobacillus Helveticus
Application: Mozzarella, pizza cheese, pasta filata, soft and hard cheese
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® TAC
Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Proteolysis: ●●●●○ Gas: ○○○○○
Description: A defined thermophilic homofermentative culture that is mainly suggested for hard pasta filata cheese like Provolone and Caciocavallo along with other cheeses that during the long ripening periods undergo extensive proteolysis. The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
Composition:
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. bulgaricus,
Lactobacillus helveticus
Application: Aged Cheeses, Provolone, Caciocavallo, Pecorino Romano, Grana, Emmental
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
