eXact® NG Flavor+ Frozen 500u
I200CCC245
Defined blend of thermophilic and mesophilic lactic acid cultures. Adjunct aromatic eXact® culture. The culture increases diacetyl flavor without CO2 production.Manufacturing of the following fermented milk products: - Cream cheese - Crème fraiche / Sour cream - Extra creamy buttermilk - Quarg / Fromage frais Read More
Mélange défini de cultures d'acide lactique thermophiles et mésophiles. Adjuvant aromatique culture eXact®. La culture augmente l'arôme diacétyle sans production de CO2. Fabrication des produits laitiers fermentés suivants: - Fromage à la crème - Crème fraiche / Crème sure - Babeurre extra-crémeux - Quarg / Fromage frais
| Application | Buttermilk, Sour cream, Quarg, Twarog, Kefir, Fresh cheese |
|---|---|
| Product Specifications | Flavor |
| Product Specifications | Does not produce CO2 |
| Product Specifications | Fast acidification |
| Composition | Lactobacillus paracasei subsp. |
| Composition | Lactobacillus rhamnosus |
| Storage - Shelf Life | 12 months at -45°C |
| Recommended dose | 500U/5000L |
| Product appearance | Granulate |
| Conditioning | 500U bag - Frozen |
| Strain type | Mix mesophilic/thermophilic |