Thermophilic Cultures

Thermophilic cultures are used in 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 and hard cheese, fresh cheese.

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