AlcoFermBrew Cheese Culture Starter, Dried Culture, Ferment (Cheese all purpose)
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Type of Bacteria: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, lactose Yield: One package for 50 liters of milk Storage: In the refrigerator. Can be transported at room temperature for a short period thanks to lyophilization. Optimal Growth Temperature: 32 - 35 °C Suitable Cheeses: Cheddar, Double Gloucester, Red Leicester, Cheshire, Wensleydale, Lancashire, Derby, Caerphilly, Mozzarella, Cottage cheese, Gouda
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Type of Bacteria: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, lactose Yield: One package for 50 liters of milk Storage: In the refrigerator. Can be transported at room temperature for a short period thanks to lyophilization. Optimal Growth Temperature: 32 - 35 °C Suitable Cheeses: Cheddar, Double Gloucester, Red Leicester, Cheshire, Wensleydale, Lancashire, Derby, Caerphilly, Mozzarella, Cottage cheese, Gouda
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Description
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Type of Bacteria: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus, lactose Yield: One package for 50 liters of milk Storage: In the refrigerator. Can be transported at room temperature for a short period thanks to lyophilization. Optimal Growth Temperature: 32 - 35 °C Suitable Cheeses: Cheddar, Double Gloucester, Red Leicester, Cheshire, Wensleydale, Lancashire, Derby, Caerphilly, Mozzarella, Cottage cheese, Gouda
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