A thermophilic starter culture with medium-high acidification, medium aroma, medium-low proteolysis (flavor and softening during aging) and no gas production. This is a great choice for low moisture soft and hard cheeses like Mozzarella, pizza cheese, and pasta filata (string cheese).

A homofermentative starter culture. The low proteolytic activity of Lactobacillus bulgaricus gives aroma to the cheese and in pizza cheese production it reduces browning problems and improves the melting performance.