STI-13 Freeze-dried 50u
I200CCL474
Thermophilic lactic acid culture.The culture is primarily applied in Pasta Filata cheese types e.g Mozzarella and Pizza cheese types. The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus. Read More
Culture lactique thermophile.La culture est essentiellement mise en oeuvre en fromage de type pâtes filées. Elle peut être utliséee seule ou en combinaison avec les autres cultures lactiques, telles que. Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
Application | Pasta filata and Mozzarella cheese |
---|---|
Composition | Streptococcus thermophilus |
Storage - Shelf Life | 24 months at -18°C |
Recommended dose | 50U/500L |
Product appearance | Granulate |
Conditioning | 500U pouch - Freeze-dried DVS |
Strain type | Thermophilic |