Name: China factory sale probiotics cheese starter yoghurt culture powder for Cottage Cheese(Soft cheese)
Availability: InStock

Product Details

China factory sale probiotics cheese starter yoghurt culture powder for Cottage Cheese(Soft cheese)

Cheese Making Starter Culture

Features: 100% Natural; Fresh; Clean Label; Extend shelf life

Model	Ingredients	Feature	Cheese type	Application
HSC01	Streptococcus thermophilus	Midveloctiy of acidification with rich cheesy aroma and flavor	Cottage Cheese(Soft cheese)	The texture is soft and smooth with a refreshing mildy sour characterisitic. It's a nontripened cheese.It could be consumed immediately after production as its shor shelflife. The solid fresh cheese could be either blended into salad, sandwiches, or used in dessets.
	Lactococcus lactis subsp. lactis
	Lactobacillus helveticus
HSHC11	Lactobacillus casei	Slow acidification with rich nutty aroma	Gouda Cheese(Semi hard cheese)	The raw materials are extruded and expelled of whey during processing.The taste is generally gentle.The organic solids of thecheese will gradually be dehydrolized and metaboilzed druing ripening. It's always used in cooking due to its unique feature of easily melting-down.
	Lactococuus lactis subsp. lactis
	Lactococuus lactis subsp.cremoris
HHC21	Streptococcus thermophilus	Midveloctiy of acidification with producing gas	Cheddar cheese(Hard cheese)
	Leuconostoc mesenteroides			The raw materials need to be extruded and cooked during process. It has delicated armoa and could be transportated with long storage time. The texture is qute hard with salty tase and air pockets. It can be snacks, grinded and put into salads, soup or spaghetti.