TPF 1 is a single strain thermophilic culture used in the production of fresh/high moisture Italian mozzarella. Pasta Filata or stretched cheese types are characterized by a fermentation process where the starter culture brings the acidity of the curds down to a pH of around 4.9-5.2. When the required pH is reached, the curd is stretched in hot water. This results in the curd changing its structure to give the finished cheese its characteristic fibrous structure, melting and stretching properties. TPF1 provides the fast level acid production but minimal proteolysis and texture breakdown which is desired in these soft cheese styles. If a harder, drier, or lower moisture mozzarella with or without ageing is required, then use TPC 1 or a mix of TPF 1 and TPC 1.
TPF 1 can be used on the following cheese:
- Italian Fresh Mozzarella
- Pizza Cheese
Streptococcus thermophilus (Note: this is a different strain of Streptococcus thermophilus to TPM 2)
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.