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LHTBME - starter culture for cheese (for 1000 liters of milk)
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Description
High-quality starter culture for production of ripening cheeses.
Packaging has 10 manufacturer doses, each for 100 liters of milk - in total sachet for 1000 liters of milk.
Preparation of natural origin, contains a mixture:
- Lactobacillus Helveticus
- Streptococcus Thermophilus
- Lactococcus Lactis Subsp. Lactis
- Lactococcus Lactis Subsp. Cremoris
- Lactobacillus Bulgaricus
Gas production: none
Flavor production: ****
Use for: medium-ripened cheeses, 60 - 70 days of ripening. Recommended maximum processing temperature about 42°-43° C. The mesophilic component will give a better flavor.
Use: Inoculate the starter culture directly in the working milk. Mix for a few minutes to ensure even distribution.
GMO Declaration: The product is not a genetically modified organism and has not been derived or obtained from genetically modified organisms as defined by EU Regulations 1829/2003 and 1830/2003.
Storage: Store the product at a temperature of 2°C to 5°C. Can withstand ambient temperatures during transport.
Other Micromilk starter cultures are available upon request, including those we do not have on the website.
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