Blended DVS cultures comprising of defines strains of lactococci, streptococci and lactobacilli species in a unique ratio. It is used for making parmesan, provolone, semi hard gouda, semi hard fresh, tvorog, cottage, cream, emmental, graviera, butter, gouda, cheddar, camembert, Edam, white brine, mozzarella , caciotta, scamorza, cheese.
DVS For Cheese
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi soft cheese. Due to its high moisture content, it is traditionally served the day after it is made. It also require initial dairy starter culture to help enzyme to increase its stretchebility nicely performed by ABCheese our DVS culture for manufacturing mozzarella cheese. Mozzarella of several kind is also used for most types of pizza & several pasta dishes, or served with sliced tomatoes & basil in insalata caprese.
