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