Thermophilic-culture: Kappa 3 (with propion)

VAT included

Mix thermophilic acid culture consisting of:

Streptococcus thermophilus 15%

Lactobacillus delbrueckii et helveticus 65%

Propionii Shermani 20%

For pressed cheeses from cooked (heated) curd, more specifically Gruyere and Bergkäse

slight eye formation


Freeze-dried thermophilic mixture

1 dose (= for 100 to 200 liters of milk).

Easy to dose through transparent tube: 1cm = +/- 10 to 20 ltr

Store in the freezer

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