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- Lactoferm SLBH cheese culture
Lactoferm SLBH cheese culture
Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s fresh milk cheeses, such as Buffalo Mozzarella, Caciotta, Scamorza.
Natural thermophilic culture composed by:
Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus helveticus
Dosage:
10g for 100 l of milk
Characteristics:
Optimum temperature for growth: 37 - 44 °C
Gas production: -
Proteolytic activity: +++
Fermenting activity: +++
Salt Tolerance (expressed as 50% Inhibition): 2% NaCl
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Olga, 25 Jan, 2024
Viss labi, siers garšīgs
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