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Starters for making cheese
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Starters for making cheese There are 34 products.
Starters for cheese
21 Review(s)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 liters). With just a tip of a teaspoon of product you will have for several liters of milk. Then close the bag...
4,00 €In StockLiquid smoke for cheese
4 Review(s)Liquid smoke flavor It is used to give the cheese the unmistakable aroma and flavor of smoked. It is especially useful for use in cases where smoking is complicated as are the addresses. It is a liquid smoke condensate of beech wood, stabilized to be water soluble and easy to apply. The maximum permitted level of aroma of liquid smoke condensed in cheese...
3,99 €In StockPenicillium camemberti culture
17 Review(s)Food rust of superficial growth in crust that produces the characteristic white and velvety crust of soft cheeses, fundamentally French. Penicillium Camemberti acts favoring proteolysis and lipolysis. You can buy this mold in envelopes of 3 grams sufficient for use in 50 liters of milk.
4,49 €In StockCultivation for gas development in cheese
2 Review(s)This culture, "Leuconostoc mesenteroides", is especially indicated for the correct development of the internal mold in the blue cheeses. For the development of the penicilium roqueforti inside the cheese it is necessary a certain presence of oxygen inside the cheese. This flavoring culture produces exactly that effect, in a moderate way, achieving a...
3,60 €In StockPenicillium roqueforti culture
11 Review(s)Internal growth food mold for the development of the classic veins of blue cheeses. The penicillium roqueforti gives the cheese aroma, flavor and a characteristic color. The contents of the envelope is 3 grs and can be used for use in up to 50 liters of milk. The greater or lesser quantity per liter of milk used gives the cheese a greater potency. If used...
4,49 €In StockLipase
Lipase for cheese making Lipasa enhances the flavor and aroma of cheeses. It also confers a spicy flavor to the cheese. It is normally used to accelerate the effect of ripening in cheeses. Depending on the desired flavor, the time in which it is desired to obtain it and the type of cheese, a dose between 30 and 90 g / 1000 L of milk, so the 20 g pot is...
5,83 €In StockNatural colorant for cheese
Achiote to give color to cheese Natural colorant based on Rocou seeds that serves both to give color to the bark and to give color to the internal paste. It is used to wash the crust in cheeses such as Raclette or St. Paulin or to color the interior in cheeses such as Edam or Mimolette. The color it adopts ranges from yellow tones to orange.It is a...
3,99 €In StockFerments for creamy yogurt
Lactic ferments for the production of creamy yogurt Concentrated lyophilized lactic acid ferment composed of several symbiotic strains of Lactobacillus bulgaricus and Streptococcus thermophillus. This culture is characterized by containing a mixture of strains selected for their higher production of exopolysaccharides (EPS). The release of these EPS...
4,20 €In StockStarter for making Torta del Casar cheeses
Starter for making Torta del Casar cheeses Mix of cultures that include acidifying and aromatic strains with complementary characteristics in the tuning. This formula is specially designed for the production of soft-paste Torta del Casar cheeses, which aims to increase the aromatic and proteolytic potential. The addition of these ferments allows to obtain...
4,60 €In StockCrop for development of white bark
2 Review(s)This artisan crop, Leuconostoc Mesenteroides, is used for the correct development of the characteristic white bark of some cheeses. They are camembert type soft cheeses. Its use together with the Camemberti Penicilium will ensure the correct production of its cheese and the perfect evolution of the bark. The contents of the envelope is 3 grs sufficient to...
3,60 €In StockMold Prevention in Bark
This handmade crop mix will help you prevent the annoying presence of molds in the crust of your cheeses. It is especially suitable for the manufacture of cheeses in the home and the possibility that matured or preserved in the refrigerator with a poor oxygenation reproduce the annoying molds. It is served in envelopes of 3 grs and the content is...
3,60 €In StockPropionibacterium Shermanii
Starters for the creation of eyes in cheeses Mixture of strains selected for their inter-compatibility and optimal production of propionic acid and CO2, their resistance to high temperatures of grain heating and low post-acidification. It is used for the maturation of Swiss type cheeses, where the presence of holes or “eyes” typical of Emmental, Gruyere,...
4,49 €In StockStarters for Yogurt
Ferments for the preparation of Yogurt and cheese It is a mixture of strains of natural origin created to respond to the needs of acidification, texture and flavor in the manufacture of yogurt and cheeses. It contains the following ferments: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus...
5,60 €In StockThermophilic lactic ferments
8 Review(s)Thermophilic lactic ferments Ferments for the production of soft, semi hard and hard cheeses. It is a lyophilized concentrated ferment that contains a mixture of pure strains of Streptococcus thermophilus and Lactobacillus aromatics. This crop is characterized by rapid acidification controlled, so that the release of aromatic components is promoted during...
4,40 €In StockCultivation for the development of the...
2 Review(s)Cultivation for the development of the orange bark The orange crust is typical of many French cheeses. A bark that creates a very special aromatic sensation. This culture is technically the Brevibacterium Linens. It develops a moist, orange and very aromatic crust. The jar serves to inoculate up to 200 liters of milk.
4,98 €In Stock
