Starter White Mould, (P.Candidum V5), for Brie,

Starter White Mould, (P.Candidum V5), for Brie,
€22.22 *

Prices incl. VAT plus shipping costs

Delivery time approx. 5 working days

  • 280011
You also find starter cultures for sour milk, curd, butter in Your holzeis – CHEESE... more
Product information "Starter White Mould, (P.Candidum V5), for Brie,"

You also find starter cultures for sour milk, curd, butter in Your holzeis – CHEESE MAKING-Starter-Set. These lactic acid bacteria transform milk sugar into lactic acid that is responsible for souring the milk. The optimum temperature range is from 25 to 30°C. It is advisableto use the different starters for different types of cheese to achieve a quality cheese

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