Emmental cheese culture - YoBiotik - 5 pcs
Description
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Emmental cheese culture with propionibacterium for cheeses with large holes.
Recipe for making emmental cheese
Culture is recommended for the preparation of ripened, large-hole, semi-hard, hard cheeses. It contains the mesophilic and thermophilic components which are optimal for heated cheese making at higher temperatures and has optimal proportions, as well as the propionic acid-producing bacteria needed for the formation of large holes. Recommended for: large-hole Alpine-type cheeses such as Emmentaler or Baby Swiss.
Ingredients:
- Propionibacterium
- Lactococcus cremoris
- Lactococcus lactis
- Lactis biovar diacetylactis
- Lactobacillus helveticus
- Lactobacillus delbrueckii,
- Streptococcus thermophilus
- Inulin (prebiotic vegetable fibre)
- carrier of the bacteria: maltodextrin, sucrose, lactose
The encapsulated culture should be taken out from the freezer before use and mixed until smooth in a little lukewarm water. One capsule is enough to culture 10 litres of milk.
Storage and expiration: at -18 °C for at least one year. (until the expiry date on the packaging)+5°C for at least 6 weeks.