Starter cultures for cheeses
Brine
Ingredient categories
Product: Suluguni, Cecil, Kachkaval, Mozzarella, Provolone
Microflora composition: Streptococcus salivarius subsp. Thermophilus
Cheddar t°C: 28-32
Thermomechanical treatment t°C: 70-82
Product: Suluguni, Cecil, Kachkaval, Mozzarella, Provolone
Microflora composition: Streptococcus salivarius subsp. Thermophilus
Cheddar t°C: 28-32
Thermomechanical treatment t°C: 70-82
Product: Cheese, Limansky, Vats, Dessert, Feta
Microflora composition: Lactobacillus plantarum
t°C of the second heating: Not carried out
Product: Cheese, Limansky, Vats, Dessert, Feta
Microflora composition: Lactococcus lactis subsp. Lactis
t°C of the second heating: Not carried out
Product: Cheese, Limansky, Vats, Dessert, Feta
Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremori Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus
t°C of the second heating: Not carried out
Starter cultures for cheeses
Product advice
