Starter culture CLCDM T Calza Clemente

  • Brand: Calza Clemente
  • Product Code: 1163-01
  • Availability: In Stock
Биотехнологические продукты
  • 100р.
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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 .


  • Lactococcus lactis ssp. lactis
  • Lactococcus lactis ssp. cremoris
  • Lactococcus lactis ssp. lactis biovar diacetylaccis,
  • Leuconostroc mesenteroides ssp. Cremoris
  • Streptococcus thermophilus


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.
Starter type Lyophilized
The use of starter cultures Gouda, Sour cream, Cheese
Type of starters Mesophilic-thermophilic