AB - 383
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 fermentation. This composition of ferments gives it the innate capacity of thermophilic ferments for the production of cheeses that need a high temperature of milk or curd with the refinement of lactobacillus that complements it reducing acidity. It can be purchased in 3 gram envelopes.
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