Starter cultures for cheeses
Solid rennet with a low temperature of the second heating
Categories of Ingredients
Product: Cheddar, Cheshire, Leicester, Dunlop, Lancashire cheese.
Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris
t°C of the second heating: 38-40
Cheddar t°C: 32-28
Product: Dutch, Kostroma, Yaroslavl, Bukovinsky, Edam, Gouda cheese.
Microflora composition: Lactococcus lactis subsp.lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris
t°C of the second heating: 35-42
Product: Dutch, Kostroma, Yaroslavl, Bukovinsky, Edam, Gouda cheese.
Microflora composition: Lactococcus lactis subsp.lactis Lactococcus lactis subsp. cremoris
t°C of the second heating: 35-42
Product: Dutch, Kostroma, Yaroslavl, Bukovinsky, Edam, Gouda cheese.
Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Streptococcus salivarius subsp. thermophilus
t°C of the second heating: 35-42
Product: Russian, Kuban, Volga, Overhang, Vityaz cheese.
Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremosris Lactococcus lactis subsp. lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris Streptococcus salivarius subsp. thermophilus
t°C of the second heating: 38-42
Product: Russian, Kuban, Volga, Overhang, Vityaz cheese.
Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetylactis Streptococcus salivarius subsp. thermophilus
t°C of the second heating: 38-42
Starter cultures for cheeses
Product Consulting
