Multiple strains of thermophilic cultures. TPC 1 is an acidifying culture, the main function is to produce lactic acid and rapidly acidify the milk but also releases enzymes for flavour and texture development during maturation. It is used at low dosage levels to make low to medium flavoured cheese but can be used in higher dosages or in conjunction with other starter cultures to make stronger flavoured cheese. It has a high level of proteolysis, so it can break down the textures of cheese that are aged fort only several weeks. Rapid acidification occurs between 35°C – 45°C but will produce acid several °C outside of this temperature range.
TPC 1 can be used on the following types of cheeses:
- Strong flavoured Greek style feta (ideally used with M 265 or M 235)
- Italian Fresh Mozzarella
- Pizza Cheese
- Grating cheese
Lactobacillus delbrueckii subsp. bulgaricus + Streptococcus thermophilus
Freeze-dried in resealable screw cap bottle
Dosage will vary depending on the cheese type, recipe and rate of acidification required. As a general dosage add ¼ teaspoon or 1 x ‘tad’ on minispoons to 8 – 10 litres milk.
In freezer (-18°C)