TB - starter culture for cheese (for 1000 l of milk)

TB – a culture for soft mozzarella-type cheeses

TB by Micromilk is a blend for soft mozzarella-type cheeses. It helps select a culture deliberately for a process in which acidification and proper preparation of the cheese mass for further processing matter.

The role of the culture in production

In stretched-curd cheeses, the stage at which the mass reaches suitable conditions for plasticising and shaping is important. The culture does not replace process control: match curd handling, draining and shaping to the recipe.

For TB, the stated curd temperature is about 38°C and the recommended ripening period is up to 30–40 days. The preparation characteristics indicate no gas or aroma production. Relate its use to the specific cheese technology.

• Gas production: none
• Aroma production: none

Composition

• Streptococcus thermophilus
• Lactobacillus bulgaricus

Pack yield

The sachet contains 10 manufacturer doses, each for 100 litres of milk. The entire pack is sufficient for 1000 litres of milk.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Storage and transport

Keep in tightly closed packaging, protecting the contents from moisture. The product tolerates ambient temperatures during transport.

GMO declaration

The preparation is not a genetically modified organism and has not been produced from genetically modified organisms as defined in Regulations (EC) No 1829/2003 and 1830/2003.