LyoPro MBD Mesophilic and Thermophilic Starter Culture
A mesophilic and thermophilic blend starter culture with high acidification, medium aroma, and medium gas production. This is a great choice for soft and semi-hard cheeses like Manchego, Ibores, quark types, sour cream, cream cheese, goat cheese and buttermilk.
A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidification times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses.
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Shipping & Returns
LyoPro MBD Mesophilic and Thermophilic Starter Culture
LyoPro MBD Mesophilic and Thermophilic Starter Culture
A mesophilic and thermophilic blend starter culture with high acidification, medium aroma, and medium gas production. This is a great choice for soft and semi-hard cheeses like Manchego, Ibores, quark types, sour cream, cream cheese, goat cheese and buttermilk.
A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidification times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses.
Original: $17.95
-70%$17.95
$5.38Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A mesophilic and thermophilic blend starter culture with high acidification, medium aroma, and medium gas production. This is a great choice for soft and semi-hard cheeses like Manchego, Ibores, quark types, sour cream, cream cheese, goat cheese and buttermilk.
A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidification times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses.
