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.
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. bulgaricus,
Application: Aged Cheeses, Provolone, Caciocavallo, Pecorino Romano, Grana, Emmental
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel