This type of culture is used in pasta filata types of cheese such as mozzarella, pizza cheese, string cheese (also know as the stretched or pulled cheeses). 

To make Stretched Curd Cheeses, the curd is heated in water (70-80°C) until it becomes elastic, then kneaded and pulled into threads.

Culture Storage: 18 months from date of production at temperatures below 4°C (39°F).

Description: CHOOZIT™ TM 82 represents a high acidifying culture.

Composition:

Streptococcus Thermophilus

Lactobacillus delbrueckii subsp. bulgaricus

Certifications: Halal and Kosher

GMO Status: GMO-FREE

Allergens:

NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: MILK (including lactose)