Specially-formulated freeze-dried culture blend for the manufacture of Feta cheese. Medium-fast to fast acidifying culture with no gas production (citrate fermentation). Due to the addition of L. bulgaricus and L. helveticus, it results in a higher proteolytic activity which improves taste and produces a creamy texture. Works well with all milk types. This is a Direct-Set culture (see below).
(LL) Lactoccocus lactis subsp. Lactis
(LC) Lactoccocus lactis subsp. Cremoris
(ST) Streptococcus thermophilus
(LB) Lactobacillus delbrueckii subsp bulgaricus
(LH) Lactobacillus helvetic