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Starter cultures for cheeses

Solid rennet with high and medium temperature of the second heating

Ingredient categories

LC D1
Description

Product: Parmesan

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. tremors

Feature

t°C of the second heating: 52-55

LC D40
Description

Product: Soviet, Swiss, Biysk, Altai, Emmental, Gruyere cheese

Microflora composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremosris Streptococcus salivarius subsp. therophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. lactis

Feature

t°C of the second heating: 52-55

LC D41
Description

Product: Mountain, Maasdam, Asiago, Soviet, Swiss, Biysk, Altai, Emmental, Gruyere cheese

Microflora composition: Propionibacterium freudenreichii subsp. Shermanii

Feature

t°C of the second heating: 43-50

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Rostov-on-Don
Kharitonova Olga
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Perm
Elena Denisova
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Elena.Denisova@revada-group.com
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Novosibirsk
Anton Vaganov
+7 (925) 050-75-59
Anton.Vaganov@revada-group.com
Minsk, Belarus
Moscow
Rostov-on-Don
Saint Petersburg
Novosibirsk
Perm
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