Lactic ferments or starters are responsible for enhancing the flavor of cheese. They are especially useful in ripened cheeses, but can be used in fresh cheese. With just one sachet of ferments will have to enhance many liters of milk (up to 50 to 100 liters). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the bag tightly (for example with a clamp to close bags) and keep it in the refrigerator.
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Ferments milk cheese preserve and provide unique flavors and textures. Dairy ferments allow controlled acidification and emphasize the flavor profiles.
Cheese is a complex food characterized by a huge variety of
textures, aromas and flavors. The cheese is essentially a way to preserve milk and prevent deterioration and is primarily a dehydration process.
Lactic ferments play two important roles in the production process of cheese:
- Produce acid which makes the milk sugar to lactic acid
- During maturation and release enzymes, contribute to the breakdown of protein and fat, which results in the textures and flavors.
Danisco is the leading producer of starter cultures in the world.
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