Cream cheese culture - Yobiotik - 100 pcs

Our cream cheese blend has been renewed. Even creamier, more aromatic cheeses. In addition to poor-to-medium carbondioxide production, it produces strong diacetyl aromas.

Recommendations for use:

cream cheese, soft cheese, fresh cheese, butter, sour cream, cottage cheese, sour creams...

• - Lactococcus lactis subsp. lactis
• - Lactococcus lactis subsp. cremoris
• - Lactococcus Lactis subsp. lactis biovar. diacetylactis
• - Leuconostoc mesenteroides
• - Leuconostoc pseudomesenteroides
• - Inulin (plant base fiber)
• - Bacteria carrier: lactose
• Dosage: 1 capsule for 10 litres of milk
• Temperature optimum: 22-36 °C
• Storage: in the refrigerator or freezer, under 4°C
• Cream cheese recipe here