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White mold cheese making kit This kit compliments our standard cheese making kit with cultures and equipment for making white mould cheeses |  |
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Cheese making kit - White and blue molded cheese This kit compliments our standard cheese kit with cultures and equipment to make white and blue mould cheeses. |  |
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Udvidelse til Hjemmeosteri - Rødkitost - Taleggio Udvidelse til Hjemmeosteriet: Rødkitost |  |
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Freeze-dried lactic acid bacteria.
Contains mesophile and thermophiles and lactic acid bacteria.
Mesophiles are found in buttermilk and soured milk.
Thermophiles are found in yogurts.
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Content
Contents: 1 g.
UsageThis starter culture when making cottage cheese, mozzarella, brie, camembert and blue cheese. DosageContents of 1 g is intended for 100 liter. Dosing cultures is made easy using a spatula with microspoon. Note om dosering af bakteriekulturer og enzymer
Storage and DurabilityStore in freezer (-18°C).
DocumentsFor additional information - please see the following links: Culture OverviewUse the following to understand your possibilities for choosing cultures and enzymes for the production of butter, soured milk or cream, yogurt and cheese. Read the introductory explanations first. This explains the basics you need to understand the range of possibilities. Read this firstTo make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth: A mesophilic starter culture contains mesophilic bacteria strains only. In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic. The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result. Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste. For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product. Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product. Suggestions on startersLoading... Culture overviewLoading... MicroorganismsLoading... FactsCurrent storage information:
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symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
symbol to see the prices available for the culture. Clicking the
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