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 to hard type cheese like Halloumi.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel