COTIJA FLAVOR STARTER CULTURE - 710-00300-00008 (900-500-C)

SELECTED ACTIVE COTIJA CHEESE STARTER CULTURE STRAINS OF STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS BULGARICUS AND/OR LACTOBACILLUS HELVETICUS AND/OR LACTOBACILLUS LACTIS DRIED ALONG WITH LIPOLYZED AND FERMENTED (USING STRAINS OF LACTOCOCCUS LACTIS VAR LACTIS AND LACTOCOCCUS LACTIS VAR CREMORIS) CREAM, CULTURED BUTTER (USING ACID AND FLAVOR PRODUCING STRAINS OF LACTOCOCCUS, AND LEUCONOSTOC CITROVORUM), SELECTED AND MICROBIOLOGICALLY DEFINED COTIJA CHEESE (DEFINED ATTENUATED STARTER CULTURES AND UNDEFINED BENEFICIAL ASSOCIATED MICROFLORA), AND OTHER SUITABLE FOOD GRADE CULTURE STIMULANTS, CULTURE PROTECTANTS, PROCESSING AIDS, INERT CARRIERS, SODIUM AND CALCIUM SALTS, AND MICROBIAL ENZYMES TO ENHANCE AND MAINTAIN THE CULTURE VIABILITY AND CULTURE FLAVOR RETENTION, CORN FLOUR AND CELLULOSE USED AS ANTICAKING AGENT TO PREVENT CLUMPING.

Food Ingredient