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LC D22
Supplier:
BDF Natural Ingredients
Description:
Class: Solid rennet with a low temperature of the second heating.
Product: Cheddar, Cheshire, Leicester, Dunlop, Lancashire cheese.
Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris
t°C of the second heating: 38-40
Cheddar t°C: 32-28
Contact manager
Head of the Food Raw Materials Sales Department, St. Petersburg
Julia Rimashevskaya
Head of the Food Industry Development Department
Stanislav Yakshi
