Characteristics: Acidification: ●●●●○ Aroma: ●●●○○ Proteolysis: ●●●●○ Gas: ○○○○○
Description: Lactobacillus bulgaricus is a typical culture with good proteolyzing capacity, good acidification and flavoring capacity (diacetyl formation). Lactobacillus bulgaricus is a culture used to prepare fermented milk and cheeses in association with different cultures like Streptococcus salivarius subsp. thermophilus.
Composition: Lactobacillus bulgaricus
Application: Mozzarella, pizza cheese, pasta filata, soft and hard cheese.
Shelf-life: 20 months at -0.4°F (-18°C)
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