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Starter cultures for cheeses
Solid rennet with high and medium temperature of the second heating
Categories of Ingredients
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
Starter cultures for cheeses
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Minsk, Belarus
Moscow
Rostov-on-Don
Saint Petersburg
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