ST-B01

ST-B01 is a defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification.
ST-B01 is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses and
modern Camembert and Emmenthal types. The culture can be applied alone (for stabilized soft cheese) or in combination
with other lactic acid cultures, e.g. Lactobacillus helveticus (for Emmenthal).
Composition:
Streptococcus thermophilus
manufacturer: CHR Hansen