For pasta filata cheese types, such as Mozzarella and Pizza cheese, Chr. Hansen offer a range of thermophilic cultures with strong phage-resistant properties. The range offers possibilities to influence the functional characteristics, such as stretching and browning.
Chr. Hansen's cultures normally used for pasta filata cheese types are STI cultures (Streptococcus thermophilus) and TCC cultures, which consist of blends of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. In some special blends, Lactobacillus helveticus has been added for galactose utilization.