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Semi-hard cheese culture -YoBiotik - 5 pcs

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Manufacturer: YOBIOTIK
Shipping fee: €8.00


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Yobiotik culture of semi-hard cheeses - Trappist - Gouda - Edam (5 capsules - for 50 litres of milk)

Gouda recipe
Edam recipe

Semi-hard cheese culture mixed with 7 strains of bacteria. It is ideal for semi-hard cheeses made with mild postheating, because the choice of ingredient bacteria and their ratio to each other are most prevalent in these cheeses. 
Ingredients: a diverse mixture of mesophilic and thermophilic acidifying, gaseous and aroma-producing bacteria. 
For the preparation of semi-hard cheeses with fermentation holes. It is characterized by strong gas production and aroma formation. 

inulin (vegetable fiber)
lactose  (bacterial binder)

- Lactococcus Lactis subsp. Cremoris
- Lactococcus Lactis subsp. Lactis
- Lactococcus Lactis subsp Lactis biovar. Diacetylactis
- Lactobacillus bulgaricus
- Streptococcus Salivarius subsp Thermophilus
- Lactobacillus Helveticus
- Leuconostoc mesenteroides

Recommended for: Trappista, Gouda, Edami, Port Salut, Tilsiti, etc. -for semi-hard cheeses

Storage:  -18°C to +4°C
If it’s stored in a freezer, place it at room temperature one hour before use. 

It is recommended for inoculate 10 litres of milk per capsule.


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