date:Mar 31, 2014
or and texture, says Ulf Mortensen, Pasta Filata application Manager in Chr. Hansen.
DVS TCC-50 is a blend of Streptococcus thermophilus and Lactobacillus helveticus, which delivers fast acidification speed, an optimal curd formation to optimize the stretching process and a great flavor profile.
The culture also presents a strong phage resistance and a low standard deviation in production, allowing higher yields and better process control.
When the new culture was introduced to 150 local Kash