Cheese Culture TCC20 for Mozzarella
TCC-20 Thermophilic Culture 50U for Mozzarella/Provolone type cheeses - for professional results.
This culture is used in the production of Pasta Filata cheese types and is ideal for Mozzarella, Provolone, Kashkaval and other pizza cheeses.
It is a thermophilic culture, with a recommended incubation temperature of 35 - 45°C (95 - 113°F), has a fast acidification process and offers good Phages protection. Produces sweet and nutty flavour tones and limited browning during baking.
Directions for use: Remove culture from freezer just prior to use. Sanitise the top of the pouch, open pouch and pour directly into the pasteurised product and stir for 10 to 15 minutes to distribute the culture evenly.
Usage Levels: One sachet is enough to inoculate about 500 litres of milk.
Taxonomy: Lactobacillus helveticus, Streptococcus thermophiles.
Storage: Keep in the freezer (-18°C / 0°F).
Download Cheese Culture - TCC-20 For Mozzarella PDF
GMO Status:
This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the
Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.
Allergens List for TCC-20
|
Allergen |
Yes |
No |
|
Cereals Containing Gluten |
X |
|
|
Eggs |
X |
|
|
Fish |
X |
|
|
Peanuts |
X |
|
|
Soybeans |
X |
|
|
Milk (Including Lactose) |
X |
|
|
Nuts |
X |
|
|
Celery |
X |
|
|
Mustard |
X |
|
|
Sesame |
X |
|
|
Sulphur Dioxide and Sulphites (10mg / kg) |
X |
|
|
Crustaceans And Shellfish |
X |
|
|
Molluscs |
X |
|
|
Lupins |
X |
