521 - Delta 1
Cultivation of Streptococcus thermophilus, of fast strain, especially designed for spiced pasta cheeses such as Mozzarella, Mano cheese, Trenza cheese, Burrata, Scamorza, etc. Although its main use is soft cheeses, it is a thermophilic ferment that can also be used for hard and pressed pasta cheeses.
It is added to the milk when it reaches a temperature between 30 and 37º C. and it is allowed to take effect at least 30 minutes before continuing with the curdling process.
You can buy these starters in tubes that will serve to inoculate between 100 to 200 liters of milk.
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