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