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Starter cultures for cheeses

Soft

Ingredient categories

R02
Description

Product: Russian Camembert, Brie, White Dessert, Neuchatel cheese.

Microflora composition: Penicillium candidum

Feature

t°C of the second heating: Not carried out

LC D25
Description

Product: Russian Camembert, Brie, White Dessert, Neuchatel cheese.

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Streptococcus salivarius subsp. thermophilus

Feature

t°C of the second heating: Not carried out

LC D51
Description

Product: Ostankino, Tea, Home, Cottage cheese.

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetylactis Streptococcus salivarius subsp. thermophilius

Feature

t°C second heating: Not carried out

LC D28
Description

Product: Ostankino, Tea, Home, Cottage cheese.

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremosris Lactococcus lactis subsp. lactis biovar diacetylactis, Streptococcus salivarius subsp. thermophilus Leuconoatoc mesenteroides subsp. cremoris

Feature

t°C second heating: Not carried out

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Head of the Food Industry Development Department
Stanislav Yakshi
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Stanislav.Yakshin@revada-group.com
Head of the Food Raw Materials Sales Department, St. Petersburg
Julia Rimashevskaya
+7 (812) 337-33-36, Ext. 224
Julia.Rimashevskaya@revada-group.com
Sales Manager
Rostov-on-Don
Kharitonova Olga
+7 (915) 114-07-98
Olga.Kharitonova@revada-group.com
Sales Manager
Perm
Elena Denisova
+7 (926) 144-47-22
Elena.Denisova@revada-group.com
Head of the department
Novosibirsk
Anton Vaganov
+7 (925) 050-75-59
Anton.Vaganov@revada-group.com
Minsk, Belarus
Moscow
Rostov-on-Don
Saint Petersburg
Novosibirsk
Perm
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