Thermophilic starter cultures for fast acidification, a selection of specific starter cultures for acidification and streching the curd: Mozzarella, pizza cheese, etc.
|
PRODUCTS CODE |
COMMERCIAL
NAME |
SPECIFICATIONS |
RECOMMENDED
DOSAGE |
PACKAGING |
Flavour
profile |
Acid
production |
Resistance to
bacteriophage
(bacterial
viruses) |
20 UA |
50 UA |
100 UA |
|
643199 |
DI-PROX®TPF1 |
2 |
5 |
4 |
50 UA / 5000 L |
X |
X |
|
|
643263 |
DI-PROX®TPF2 |
2 |
5 |
4 |
50 UA / 5000 L |
X |
X |
|
|
643412 |
DI-PROX®TPF3 |
2 |
5 |
4 |
50 UA / 5000 L |
X |
X |
|
|
643490 |
DI-PROX®TPF4 |
2 |
5 |
5 |
50 UA / 5000 L |
X |
X |
|
|
643491 |
DI-PROX®TPF5 |
2 |
5 |
5 |
50 UA / 5000 L |
X |
X |
|
* Product features are scored out of 5