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Starter cultures for cheeses

Soft

Description

Product: Russian Camembert, Brie, White Dessert, Neuchatel cheese.

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Streptococcus salivarius subsp. thermophilus

Feature

t°C of the second heating: Not carried out

Description

Product: Ostankino, Tea, Home, Cottage cheese.

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremosris Lactococcus lactis subsp. lactis biovar diacetylactis, Streptococcus salivarius subsp. thermophilus Leuconoatoc mesenteroides subsp. cremoris

Feature

t°C second heating: Not carried out

Description

Product: Ostankino, Tea, Home, Cottage cheese.

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetylactis Streptococcus salivarius subsp. thermophilius

Feature

t°C second heating: Not carried out

Description

Product: Russian Camembert, Brie, White Dessert, Neuchatel cheese.

Microflora composition: Penicillium candidum

Feature

t°C of the second heating: Not carried out

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    Composition
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