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Starter cultures for cheeses

Brine

Description

Product: Suluguni, Cecil, Kachkaval, Mozzarella, Provolone

Microflora composition: Streptococcus salivarius subsp. Thermophilus

Feature

Cheddar t°C: 28-32

Thermomechanical treatment t°C: 70-82

Description

Product: Suluguni, Cecil, Kachkaval, Mozzarella, Provolone

Microflora composition: Streptococcus salivarius subsp. Thermophilus

Feature

Cheddar t°C: 28-32

Thermomechanical treatment t°C: 70-82

Description

Product: Cheese, Limansky, Vats, Dessert, Feta

Microflora composition: Lactobacillus plantarum

Feature

t°C of the second heating: Not carried out

Description

Product: Cheese, Limansky, Vats, Dessert, Feta

Microflora composition: Lactococcus lactis subsp. Lactis

Feature

t°C of the second heating: Not carried out

Description

Product: Cheese, Limansky, Vats, Dessert, Feta

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremori Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus

Feature

t°C of the second heating: Not carried out

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    Composition
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