Starter culture CLCDM T Calza Clemente
- Brand: Calza Clemente
- Product Code: 1163-01
- Availability: In Stock
- Категория:
- Биотехнологические продукты
-
100р.
Freeze-dried sourdough concentrate for direct inoculation into a vat of milk and milk bases.
CLCDM culture is mainly used in the production of soft cheese, fresh cheese, semi-hard cheese, blue cheese, Quark type cheese, sour cream .
Contains certain mixed strains for effective, 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. CLCDM T can be used at temperatures between 25°C and 34°C.
Подробнее
CLCDM culture is mainly used in the production of soft cheese, fresh cheese, semi-hard cheese, blue cheese, Quark type cheese, sour cream .
Composition:
- Lactococcus lactis ssp. lactis
- Lactococcus lactis ssp. cremoris
- Lactococcus lactis ssp. lactis biovar diacetylaccis,
- Leuconostroc mesenteroides ssp. Cremoris
- Streptococcus thermophilus
Properties
Contains certain mixed strains for effective, 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. CLCDM T can be used at temperatures between 25°C and 34°C.
| Starter type | Lyophilized |
| The use of starter cultures | Gouda, Sour cream, Cheese |
| Type of starters | Mesophilic-thermophilic |