Up

Starter cultures for cheeses

Brine

Description

Product: Cheese, Limansky, Vats, Dessert, Feta

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremori Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus

Feature

t°C of the second heating: Not carried out

Description

Product: Suluguni, Cecil, Kachkaval, Mozzarella, Provolone

Microflora composition: Streptococcus salivarius subsp. Thermophilus

Feature

Cheddar t°C: 28-32

Thermomechanical treatment t°C: 70-82

Description

Product: Suluguni, Cecil, Kachkaval, Mozzarella, Provolone

Microflora composition: Streptococcus salivarius subsp. Thermophilus

Feature

Cheddar t°C: 28-32

Thermomechanical treatment t°C: 70-82

Description

Product: Cheese, Limansky, Vats, Dessert, Feta

Microflora composition: Lactobacillus plantarum

Feature

t°C of the second heating: Not carried out

Description

Product: Cheese, Limansky, Vats, Dessert, Feta

Microflora composition: Lactococcus lactis subsp. Lactis

Feature

t°C of the second heating: Not carried out

Product Consulting

ask a question and our manager will contact you shortly

    Product Consulting

    ask a question and our manager will contact you shortly

      Sign in or create

      Forgot your password? Restore

      Create an account or login

      the office will give you access to request samples, download technical specifications and safety data sheets