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LAB & cultures

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LABTABLETTEN, quarter embossing, 20pcs. LABTABLETTEN, quarter embossing, 20pcs.
Rennet tablets are used to precipitate the milk protein, the so-called casein. To do this, rennet, an enzyme made from calves' stomachs, is added. If the rennet ability is good, the milk will form a gelatinous substance called curd after...
€12.00 *
Rennet Powder, Can with 25g Rennet Powder, Can with 25g
Microbial, highly concentrated: 1/150,000. 1 g of powder is sufficient for 150 l milk. The powder must be stored refrigerated between 4 °C and 8 °C at all times.
€12.00 *
Rennet Powder, Can with 100g Rennet Powder, Can with 100g
Microbial, highly concentrated: 1/150,000. 1 g of powder is sufficient for 150 l milk. The powder must be stored refrigerated between 4 °C and 8 °C at all times.
€43.89 *
STARTER yogurt normal (Y3.70E) 1UC STARTER yogurt normal (Y3.70E) 1UC
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€8.69 *
STARTER yogurt normal (Y3.70E) 5UC STARTER yogurt normal (Y3.70E) 5UC
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€11.20 *
STARTER yogurt normal (Y3.70E) 10UC STARTER yogurt normal (Y3.70E) 10UC
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€19.80 *
STARTER sour milk,curd,butter (M 0,30N), 1 Unit STARTER sour milk,curd,butter (M 0,30N), 1 Unit
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€8.90 *
STARTER cut/hard cheese (MT 0.92 FET), 1 unit STARTER cut/hard cheese (MT 0.92 FET), 1 unit
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€7.58 *
STARTER soft cheese (MS 0,62 CM), 1 Unit STARTER soft cheese (MS 0,62 CM), 1 Unit
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€8.69 *
STARTER Red smear (SRC 1) STARTER Red smear (SRC 1)
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€22.00 *
STARTER White mold, (P.Candidum) STARTER White mold, (P.Candidum)
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for the acidification of the milk. The optimum temperature range is 25 to 30 °C. It is advisable to use the appropriate starters for the different...
€22.22 *
LACTOFERM KEFIR Culture LACTOFERM KEFIR Culture
Traditional milk drink from the Caucasus, refreshing and slightly fizzy. Does not grow "flowers" but makes kefir directly. Contains at least 90% dextrorotatory lactic acid. Can often be further bred.
€5.90 *
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