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Sour cream, sour cream product

Thermophilic cultures

Categories of Ingredients

Description

Alternative starter culture for rotation: LC D46 / LC D55

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

Sample

Feature

• t°C: 38-44
• Time h/°C: 5/43, 8/38
• Viscosity: 4
• Fragrance: 2
• Enzyme Activity: 2
• Proteolysis/Gas: 2

Change

Head of the Food Industry Development Department

Stanislav Yakshi

Minsk, Belarus

Moscow

Rostov-on-Don

Saint Petersburg

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