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.
Streptococcus Salivarius subsp. thermophilus,
Application: Mozzarella, pizza cheese, pasta filata, soft and hard cheese
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel