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Thermophilic Freeze Dried (DVI) Cultures

*Thermophilic lactic acid starter cultures prefer warmer temperatures (when compared with mesophilic cultures), with a temperature growth range between 68-125° F. Optimum growth and flavor production range will vary for each individual culture or culture blend.

*from DairyConnection.com

Culture

Typical Cheeses

Strains

Thermo B

Mozzarella, provolone, Romano, Asiago, Parmesan

ST, LB

Thermo C

Mozzarella, provolone, Romano, Asiago, Parmesan

ST, LH

TA 50 Series

Soft cheese and semi-hard cheese

ST

TA 60 Series

Recommended for mozzarella, Parmesan, Romano, provolone, Emmental/Swiss

ST

TM 81

Mozzarella, String Cheese, Pizza Cheese

ST, LB

LB340

Italian cheeses, fermented milk

LB

LH100

Italian and Swiss cheeses

LL, LH

What are DVI cultures?

A "culture" (sometimes referred to as a "starter") refers to selected mixtures of strains of bacteria customarily used to make cheese. Cultures can be either active (as with mother cultures) or dormant (frozen or freeze dried). Freeze dried cultures are most often used by the H&H cheese maker because of their convenience and the effectiveness of freeze drying followed by frozen storage to maintain culture viability over time. DVI stands for "Direct Vat Inoculation", which means the freeze dried culture is added directly to the milk and the bacteria "awakens" and begins to multiply during the initial ripening phase.

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