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Mesophilic starter cheese culture
Acidifying and aroma-producing starter culture on mesophilic temperature. Most of cheeses, butters, sour creams, curd milks are a mixture of essential acidifying bacteria. Mesophilic lactic acid bacteria forms the basis of most dairy products and also provide long shelf life. It contains three strains of mesophilic bacteria: Lactococcus lactis, Lactococcus cremoris and Lactococcus diacetylactis. It produces delicate, clean, powerful aromas with optimal acidification.
Read more about bacteria
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar. diacetylactis
- Leuconostoc mesenteroides
- Leuconostoc pseudomesenteroides
- Inulin (plant based fiber)
- Bacteria carriers: lactose
Usage :sour cream, soft cheeses, fresh cheeses, semi-hard cheeses, butter, cottage cheese, blue green and white moldy cheeses. It can be well combined with other aroma and texture cultures.
One capsule is recommended to inoculate 10 litres of milk.
Storage: -18°C to +4°C
If you store it in a freezer, place it in a room temperature place one hour before use.
Thank you Panni!