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Starter culture HT Calza Clemente

  • Brand: Calza Clemente
  • Product Code: 1239-01
  • Availability: In Stock
Категория:
Биотехнологические продукты
  • 100р.
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Lyophilized starter concentrate for direct inoculation into a vat of milk and milk bases. Rotation available 01-02. HT Sourdough is mainly used in the production of hard cheese (such as Reggianito, Parmesan, Romi, etc.), which are characterized by the typical dense grain texture of semi-hard cheeses.


Ingredients:

  • Streptococcus thermophilus
  • Lactobacillus helveticus
  • Lactobacillus delbrueckii subsp.bulgaricus
  • Lactobacillus delbrueckii subsp.lactis


Temperature


The temperature depends on the application of the starter. HT can be used at temperatures from 32°C to 52°C.
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Starter culture HT Calza Clemente – buy in Kazakhstan

ANAX offers Starter culture HT Calza Clemente in Kazakhstan. Products for the food industry, chemical processing, quality control, and technical equipment for enterprises. Delivery available throughout Kazakhstan.

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Starter culture HT Calza Clemente – buy in Uzbekistan

ANAX offers Starter culture HT Calza Clemente in Uzbekistan. Products for the food industry, chemical processing, quality control, and technical equipment for enterprises. Delivery available throughout Uzbekistan.

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Starter culture HT Calza Clemente – buy in Azerbaijan

ANAX offers Starter culture HT Calza Clemente in Azerbaijan. Products for the food industry, chemical processing, quality control, and technical equipment for enterprises. Delivery available throughout Azerbaijan.

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Starter culture HT Calza Clemente – buy in Germany

ANAX offers Starter culture HT Calza Clemente in Germany. Products for the food industry, chemical processing, quality control, and technical equipment for enterprises. Delivery available throughout Germany.

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Specification
The use of starter cultures
Starter type
Type of starters
Category
Industry
Type of cheese