AlcoFermBrew Cheese Culture Starter, Dried Culture, Ferment (Cheese for Soft Cheese)
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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: Lancashire, Mozzarella, Cheshire, Brie, Stilton (young, white versions), Ricotta, Double Gloucester, Camembert, Wensleydale, Feta
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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: Lancashire, Mozzarella, Cheshire, Brie, Stilton (young, white versions), Ricotta, Double Gloucester, Camembert, Wensleydale, Feta
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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: Lancashire, Mozzarella, Cheshire, Brie, Stilton (young, white versions), Ricotta, Double Gloucester, Camembert, Wensleydale, Feta
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