Prices incl. VAT plus shipping costs
Delivery time 5 Workdays
- Order number: 280907
- EAN: C328692A
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 1000L milk