uid-3861197
Bacterial Cultures for Cheese Making

Micromilk LHTM (EM - Emmental) cheese culture

10g for 100L milk

Concentrated, lyophilized lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s milk cheeses, such as Emmental, Gruyere, Maasdam.

Natural thermophilic culture composed by:

Lactobacillus Helveticus
Lactococcus Lactis Subsp. Lactis
Lactococcus Lactis Subsp. Cremoris
Streptococcus Thermophilus

Dosage: 100gr/1000l or 10gr/100l
Storage: -18º+5ºС.

Before use: take the culture from the freezer and place it in a fridge (+5C) for at least 2 hours before use (or store cultures in a coolest place in a fridge). Use a sanitizing agent to sanitize both the upper side of the packet and the tool used to open it. Sanitize your hands as well.