Mélange de micro-organismes pour l'aromatisation des fromages à pâte molle
Application | Soft and semi-soft cheese |
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Composition | Kluyveromyces lactis |
Composition | Candida Valida |
Composition | Lactobacillus paracasei subsp. |
Composition | Brevibacterium linens |
Composition | Staphylococcus carnosus |
Composition | Hafnia alvei, souche 2472 |
Storage - Shelf Life | 18 months at -55°C |
Recommended dose | See Technical Spec. Sheet |
Product appearance | Powder |
Conditioning | 10 doses pouch - Freeze-dried |
Strain type | Mix mesophilic/thermophilic |