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It is owes the significantly shorter acidification time to the fact that in addition to the bacterium Streptococcus thermophilus, it also contains lactobacillus delbrueckii subsp. bulgaricus bacteria. A special advantage is the high protein-breaking activity of yogurt bacteria, which develops powerful aromas.
This is how yobiotik "fast" pasta filata cheese culture works, making cheese matter stretchable in a few hours.
It's easier for the maker, and it'll be finer than traditional pure STI (Streptoccocus thermophilus)
After 2 - 2,5 hours the cheese matter is kneadable.
Yogurt culture blend developed for pasta filata cheeses, developing less acidic aromas
With the new Yobiotik pasta filata cheese culture, you can make very tasty cheeses within 4 hours, because the bacteria in the mixture will make your cheese kneadable within a few hours. In simpler steps, you can make parenyica, mozzarella, burrata quickly and reliably. And your cheese: juicy, fibrous, flavorful - as it should be! You can make a less sour, aromatic cheese with it because in addition to Streptoccocus thermophilus, it also contains yogurt bacteria.
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. bulgaricus
- bacteria carrier materials: - lactose Storage of culture: -18 °C to +4 °C
If it’s stored in a freezer, place it in a room temperature place for one hour before use!