LyoPro TAC Thermophilic Starter Culture $7.95
Description
A defined thermophilic homofermentative culture that is mainly suggested for hard pasta filata cheese like Provolone and Caciocavallo along with other cheeses that, during the long ripening periods, undergo extensive proteolysis. The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
This is a great choice for aged cheese such as Provolone, Caciocavallo, Pecorino Romano, Grana, Emmental and more.
Details
Ingredients
- Streptococcus salivarius subsp. thermophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- Lactobacillus helveticus
Storage
Store in the freezer
Size
10 CXU
Yield
Inoculates approximately 26 gallons of milk
Brand
COdexing
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Use approximately 1/4 tsp for 1-2 gallons of milk or 1/2 tsp for 3-5 gallons of milk.
Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.
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