STI-12 thermophilic culture

Characteristics

• Thermophilic culture STI - 12 (original trade name STM-5, this is the same culture)
• Cheese cultures are used to modify the microbial life of milk and cheese.
• Culture is added during the production of all types of cheese, it is added for taste, consistency and ensures the multiplication of desired microorganisms so that the cheese can ferment and then ripen.
• Culture is added to both pasteurized and unpasteurized milk.

Use

• Thermophilic cheese culture, used for cheese production, especially suitable for high-heat cheeses (Parmesan, Emmental). This culture is used for mozzarella production.
• You can replace Delta culture in recipes with this culture - it is an identical culture composition.
• The culture is used mainly in steamed cheeses such as Mozzarella and pizza cheeses.
• The culture can be used alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.

Instructions for use

• Remove the culture from the freezer just before use.
• Disinfect the top of the bag with chlorine. Open the bag and pour the freeze-dried granules directly into the pasteurized milk while stirring slowly.
• Stir for 10-15 minutes to evenly disperse the culture.
• The recommended incubation temperature is 35-45°C.
• For more information regarding specific applications, please refer to our technical brochures and recommended recipes.

Ingredients

• Streptococcus thermophilus

How to do it

Crush the culture in a closed bag, for example with a noodle roller, then shake to mix the individual grains inside as best as possible. Just before use, take it out of the freezer – DO NOT DEFROST – and use the most sterile spoon possible to remove the required amount, then close the bag as best as possible and put it back in the freezer immediately. Mix the removed dose in a little milk and add it to the pasteurizer with milk. After adding, let the culture ferment for 30 – 60 minutes – depending on the type of cheese. The culture is thermophilic – temperature range 38 – 55°C. The weight of the bag itself without the contents is 8.5 g. Dosage – the contents of the bag are for 500-1000 l. Store in the freezer.