ST-B01 Freeze-dried 50u

Defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification.

The culture is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses and modern Camembert and Emmental types.

The culture can be applied alone (for stabilized soft cheese) or in combination with other lactic acid cultures, e.g. Lactobacillus helveticus (for Emmental).

Dose: 50u/500L