LyoPro TAC Thermophilic Starter Culture
Description
A thermophilic starter culture with medium-high acidification, medium-high aroma, medium-high proteolysis (flavor and softening during aging) and no gas production. This is a great choice for hard pasta filata cheese like Provolone Caciocavallo, Pecorino Romano, Grana, Emmental and more.
A defined thermophilic homofermentative culture that is mainly suggested for cheeses that undergo extensive proteolysis during long ripening periods, . The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
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
Codex-ing
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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Description
A thermophilic starter culture with medium-high acidification, medium-high aroma, medium-high proteolysis (flavor and softening during aging) and no gas production. This is a great choice for hard pasta filata cheese like Provolone Caciocavallo, Pecorino Romano, Grana, Emmental and more.
A defined thermophilic homofermentative culture that is mainly suggested for cheeses that undergo extensive proteolysis during long ripening periods, . The extensive proteolysis occurs due to the formula that combines the characteristics of both Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
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
Codex-ing
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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