Starter cultures for cheeses
Solid rennet with high and medium temperature of the second heating
Ingredient categories
Product: Mountain, Maasdam, Asiago, Soviet, Swiss, Biysk, Altai, Emmental, Gruyere cheese
Microflora composition: Propionibacterium freudenreichii subsp. Shermanii
t°C of the second heating: 43-50
Product: Soviet, Swiss, Biysk, Altai, Emmental, Gruyere cheese
Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremosris Streptococcus salivarius subsp. therophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. lactis
t°C of the second heating: 52-55
Starter cultures for cheeses
Product advice