TCC-20 Frozen 500u

Defined thermophilic lactic acid culture. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types. Read More
ApplicationPizza cheese and Mozzarella
CompositionStreptococcus thermophilus
CompositionLactobacillus helveticus
Storage - Shelf Life12 months at -45°C
Recommended dose500U/5000L
Product appearanceGranulate
Conditioning500U bag - Frozen
Strain typeThermophilic
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