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Sour cream, sour cream product

Meso-thermophilic cultures

Categories of Ingredients

Description

Alternative starter culture for rotation: LC D115

Viscous glossy structure. Pronounced sour-milk taste and aroma of traditional sour cream. Closes the flavors of vegetable fats

Feature

• t°C: 32-37
• Time h/°C: 6-8
• Viscosity: 3
• Fragrance: 4
• Enzyme Activity: 3

Description

Alternative starter culture for rotation: LC D81

Dense, glossy structure, medium viscosity, moderate sour-milk taste and aroma. Closes the flavors of vegetable fats.

Feature

t°C: 30-37
Time h/°C: 8-10
Viscosity: 2
Fragrance: 5
Enzyme Activity: 3
Proteolysis/Gas: 1/3

Description

Alternative starter culture for rotation: LC D83

Dense, glossy structure, medium viscosity, moderate sour-milk taste and aroma. Closes the flavors of vegetable fats.

Feature

• t°C: 30-37
• Time h/°C: 8-10
• Viscosity: 2
• Fragrance: 5
• Enzyme Activity: 3
• Proteolysis/Gas: 1/3

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    Composition
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