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Starter cultures for cheeses

Solid rennet with a low temperature of the second heating

Description

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

Feature

t°C of the second heating: 38-40

Cheddar t°C: 32-28

Description

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

Feature

t°C of the second heating: 35-42

Description

Product: Dutch, Kostroma, Yaroslavl, Bukovinsky, Edam, Gouda cheese.

Microflora composition: Lactococcus lactis subsp.lactis Lactococcus lactis subsp. cremoris

Feature

t°C of the second heating: 35-42

Description

Product: Dutch, Kostroma, Yaroslavl, Bukovinsky, Edam, Gouda cheese.

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

Feature

t°C of the second heating: 35-42

Description

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

Feature

t°C of the second heating: 38-42

Description

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

Feature

t°C of the second heating: 38-42

Description

Product: Russian, Kuban, Volga, Overhang, Vityaz cheese.

Microflora composition: Lactobacillus plantarum

Feature

t°C of the second heating: 38-42

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    Composition
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