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Chr Hansen
I200CCL0474
STI-13 Freeze-dried 50u
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
I200CCL0475
STI-14 Freeze-dried 50u
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
I200CCL0477
STI-12 Freeze-dried 500 u
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
I200CCL0478
STI-13 Freeze-dried 500u
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
I200CCL0479
STI-14 Freeze-dried 500u
The culture is primarily used in Pasta Filata cheese varieties, such as Mozzarella and pizza cheese. It can be used alone or in combination with other lactic acid cultures, such as Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.
I200CCL0490
TCC-20 Freeze-dried 50u
Defined thermophilic lactic acid culture.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
