Thermophilic ST-B01 200U

ST-B01 is a thermophilic starter culture that produces moderate acidity during cheese making and only low acidity after production. This makes it a gentle option for cheeses whose flavour and texture can be affected by excessive acid development.  For this reason, It is well suited to stabilised soft cheeses, such as modern Camembert, as well as Emmental-style cheeses. The culture may be used on its own for stabilised soft cheeses or combined with other lactic acid cultures, such as Lactobacillus helveticus, for Emmental-style cheese.

Contains the following bacteria:  Streptococcus thermophilus

Available in the following sizes: 10u which is sufficient for around 100 L of milk, 50u sufficient for around 500 L of milk and 200u sufficient for around 2,000 L of milk.  These amounts are a simple guide only as different recipes and different cheeses will call for different amounts of culture.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk for 5 minutes before gently mixing it in (DVS).