Description
Quick acidifier, lactic acid starter for Italian kind cheese, particularly assortments of Italian extended curd (Pasta Filata) cheese including Mozzarella, Boccaccini, Scamorza, Burrata, String Cheese, Cacciocavalo/Kashkaval, Provolone and comparative. Makes a clammy, delicate, stretchy curd.
Typical Usage Level
4-6 DCU per 100 litres.
Composition
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Carrier:
Sucrose
Maltodextrins
Format
Freeze-dried cultures packed in sachets.
Storage
Store in the freezer
