In stock
This culture is ideal for Tilsitter, Gouda and soft cheese and provides a smooth cheese dough without a firm core.
Dosage: 1 bag for 500 litres of milk
Composition:
Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris lactis biovar diacetylactis Leuconostoc mesenteroides subsp. cremoris thermophilus streptococcus
Storage:
between + 2°C and + 5°C
Ambient temperature during transport is permitted.
Instructions for use:
Add the culture as such directly to the milk. Stir the milk for a few minutes to ensure a homogeneous distribution of the culture.