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Thermophilic lactic ferments

AB - 383

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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 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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4,40 €

Reviews

Grade 
07/17/2019

Respuesta de Al Queso

Es termófilo. Es una combinación de fermentos de acidificación rápida y está indicado en quesos de pasta blanda, semidura y dura. Un saludo

    Grade 
    07/17/2019

    Lactobacillus

    Buenos días, el lactobacillus aromático es mesófilo o termófilo?
    Acidifica bastante o poco?
    Esta mezcla iría bien para una pasta blanda (Tipo camembert) con bastante sabor sabor, al levar el thermophilus?
    Gracias

      Grade 
      06/13/2018

      Respuesta de Al Queso

      Buenas tardes Feli, estos fermentos son adecuados para la producción de queso. No hemos probado nunca a elaborar yogur con ellos. Un saludo

        Grade 
        06/12/2018

        yogur casero

        Puedo utilizar estos fermentos para hacer yogur casero?

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          Thermophilic lactic ferments

          Thermophilic lactic ferments

          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 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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