
Starter culture CACA4 Calza Clemente
- Brand: Calza Clemente
- Product Code: 1158-01
- Availability: In Stock
- Категория:
- Биотехнологические продукты
-
100р.
Freeze-dried starter concentrate for direct inoculation into a vat of milk and milk bases.
CACA 4 culture mainly used in the production of soft cheese, fresh cheese, Emmental, Raclette, Fontina, Saint Paulin, Tomm , Conte, cottage cheese, Quark type cheeses, sour cream.
Contains certain mixed strains for efficient, reliable, controlled and reproductive development. The optimum growth temperature is 30°-34°C. (For more information about the application, please contact the technical staff of Calza Clemente s.r.l.).
The temperature depends on the application of the starter. CACA4 can be used between 25°C and 34°C.
Подробнее
CACA 4 culture mainly used in the production of soft cheese, fresh cheese, Emmental, Raclette, Fontina, Saint Paulin, Tomm , Conte, cottage cheese, Quark type cheeses, sour cream.
Ingredients:
- Lactococcus lactis ssp. lactis
- Lactococcus lactis ssp. cremoris
Properties
Contains certain mixed strains for efficient, reliable, controlled and reproductive development. The optimum growth temperature is 30°-34°C. (For more information about the application, please contact the technical staff of Calza Clemente s.r.l.).
Temperature
The temperature depends on the application of the starter. CACA4 can be used between 25°C and 34°C.
Starter type | Lyophilized |
The use of starter cultures | Sour cream, Cheese, Cottage cheese |
Type of starters | Mesophilic |