Defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification.
The culture is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses and modern Camembert and Emmenthal types.
The culture can be applied alone (for stabilized soft cheese) or in combination with other lactic acid cultures, e.g. Lactobacillus helveticus (for Emmenthal).
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
