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LC D40
Supplier:
BDF Natural Ingredients
Description:
Class: Solid rennet with high and medium temperature of the second heating.
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
Contact manager
Head of the Food Raw Materials Sales Department, St. Petersburg
Julia Rimashevskaya
Head of the Food Industry Development Department
Stanislav Yakshi
