CULTURE FOR FRESH MOZZARELLA
SACCO LYOFAST ST 51 - This is SACCO's flagship range for Fresh Mozzarella applications like Boconcini and Bufalo Mozzarella.
SACCO LYOFAST ST 081 / 083 / 087 & ST REGINA range
They are slower in acidification time compared to the 2 ranges above but exhibit a lot more stability at cooking/stretching Ph for no to low post acidification, thereby imparting a very milky, creamy taste with a higher moisture content.
This range has proven to be extremely phage robust since the strain composition contains 5 strains of Streptococcus thermophilus vs the standard 3 strains in the above 2 ranges.
The standard dose rate is 10UC/1000L and the final cooking temperature is 38 to 40 Deg C. This range is an extremely versatile pasta filata culture and it is possible to produce pizza mozzarella using this range too.
SACCO LYOFAST ST 51 is available in 10 UC sachets
For more information contact Millicent at millicent@dynamiko.co.za
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