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STARTER White mold, (P.Candidum)

STARTER White mold, (P.Candidum)
€22.22 *

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  • 280011
These lactic acid bacteria convert lactose into lactic acid and are therefore responsible for... more
Product information "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 types of cheese in order to produce an aromatically perfect cheese.

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