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- Bacterial cultures for cheese making
- Lactoferm M cheese culture
Lactoferm M cheese culture
Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s fresh milk cheeses, such as Cow Mozzarella, Caciotta, Scamorza.
Natural thermophilic culture composed by:
Streptococcus salivarius subsp. thermophilus
Dosage:
10g for 100 l of milk
Characteristics:
Optimum temperature for growth: 37 - 40 °C
Gas production: -
Proteolytic activity: ++
Fermenting activity: +++
Salt Tolerance (expressed as 50% Inhibition): 2% NaCl
Customer reviews
★★★★★
1 review
★★★★★
Larisa K., 1 Jun, 2023
+липаза и получается супер качотта!
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