The art of creating mozzarella type cheeses requires precise control over temperature, pH, and moisture levels. TCC-20 is a thermophilic culture designed specifically for this purpose.
This proprietary blend of microorganisms and enzymes helps to break down lactose, promote cheese acidification, and enhance the formation of casein, ultimately resulting in a rich, smooth, and creamy texture. By creating an optimal environment for microbial growth, TCC-20 enables cheesemakers to produce mozzarella with consistent flavor and aroma profiles.
The unique combination of thermophilic bacteria and enzymes in TCC-20 allows it to thrive in temperatures between 75°F and 100°F, making it ideal for use on a wide range of cheese production facilities. This means that operators can rely on TCC-20 as a reliable and consistent solution for their mozzarella production needs.
TCC-20 is available in powder or liquid form, allowing for easy incorporation into the cheesemaking process. Its precise control over microbial growth and enzyme activity ensures that every batch of mozzarella meets high standards of quality and consistency.
