CHOOZIT TM 81/82 LYO 125 DCU
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This type of culture is used in pasta filata types of cheese such as mozzarella, pizza cheese, string cheese (also know as the stretched or pulled cheeses).
To make Stretched Curd Cheeses, the curd is heated in water (70-80°C) until it becomes elastic, then kneaded and pulled into threads.
Culture Storage: 18 months from date of production at temperatures below 4°C (39°F).
Description: CHOOZIT™ TM 82 represents a high acidifying culture.
Composition:
Streptococcus Thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Certifications: Halal and Kosher
GMO Status: GMO-FREE
Allergens:
NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs
YES: MILK (including lactose)
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