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Pasta Filata Cheese Types

mozzarella2-low.jpgFor pasta filata cheese types, such as Mozzarella and Pizza cheese, ADI offer a range of thermophilic cultures with strong phage-resistant properties. The range offers possibilities to influence the functional characteristics, such as stretching and browning.

Chr. Hansen's cultures normally used for pasta filata cheese types are STM cultures (Streptococcus thermophilus) and TCC cultures, which consist of blends of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. In some special blends, Lactobacillus helveticus has been added for galactose utilization.

Semi-hard to hard cheese types - Mozzarella, Pizza cheese, Provolone, Kaskawal

*You will notice all prices display as $0.00. As part of our agreement with Chr. Hansen we cannot display prices thus after you order you will recieve a full order confirmation containing all prices and freight charges via email. For any pricing or product enquiries please contact us.