Prices incl. VAT plus shipping costs
Delivery time approx. 5 working days
- Order number: 280906
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 types of cheese in order to produce an aromatically perfect cheese.
for 500l milk