LAB & Kulturen

Close filters
 
from to
1 From 2
No results were found for the filter!
Rennet Tablets 20 pieces, with embossed quarter li
Rennet Tablets 20 pieces, with embossed quarter li
Rennet Tablets are used to precipitate milk protein, the so-called Casein. You add rennet, an enzyme from calf-stomachs. With good rennet capacity the milk generates a gel-type liquid, the so-called curd, on adding the substance. In case...
€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 Yoghurt, normal, (Y3.70E) 1UC
Starter Yoghurt, normal, (Y3.70E) 1UC
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...
€8.69 *
Starter Yoghurt, normal, (Y3.70E) 5UC
Starter Yoghurt, normal, (Y3.70E) 5UC
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...
€11.20 *
Starter Yoghurt, normal, (Y3.70E) 10UC
Starter Yoghurt, normal, (Y3.70E) 10UC
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...
€19.80 *
Starter Fermented Milk, Curd/Butter, (M 0,30 N)
Starter Fermented Milk, Curd/Butter, (M 0,30 N)
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...
€8.90 *
Starter Semi-hard/Hard Cheese, (MT 0,92 FET)
Starter Semi-hard/Hard Cheese, (MT 0,92 FET)
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...
€7.58 *
Starter Soft Cheese, (MS 0,62 CM)
Starter Soft Cheese, (MS 0,62 CM)
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...
€8.69 *
Starter Rind-Washed, (SRC 1)
Starter Rind-Washed, (SRC 1)
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...
€22.00 *
Starter White Mould, (P.Candidum V5), for Brie,
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...
€22.22 *
LACTOFERM KEFIR culture
LACTOFERM KEFIR culture
Traditional Caucasian milk beverage, refreshing and lightly sparkling. This culture produces kefir without the so-called `flowers´ Contains at least 90% of dextro-lactic acid L(+).Can be recultivated many times.
€5.90 *
1 From 2
Viewed