Ferment d'aromatisation pour la fromagerie
Application | Cheddar and semi hard cheese |
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Product Specifications | Aroma developing |
Composition | Lactobacillus helveticus |
Composition | Support; Saccharose, maltodextrines |
Storage - Shelf Life | 18 months at 4°C |
Recommended dose | 0.1 dose per 100L |
Product appearance | Powder |
Conditioning | 10 doses pouch - Freeze-dried |
Strain type | Mesophilic |