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Starter cultures for cheeses

Solid rennet with high and medium temperature of the second heating

Description

Product: Parmesan

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

Feature

t°C of the second heating: 52-55

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

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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