CHOOZIT TM 81 / TM 82
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 81 represents a high acidifying culture.
Depending on stock levels, substitutions may be made depending on availability between TM 81 and TM 82. They are interchangeable and are suitable for rotation.
Lactobacillus delbrueckii subsp. bulgaricus
Certifications: Halal and Kosher
GMO Status: GMO-FREE
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)