Lactoferm AT cheese culture

Concentrated, lyophilized, lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s milk hard and semi-hard cheeses (Guidos, Alpine cheese).

Natural mesophilic and thermophilic culture composed in decreasing order by:

Streptococcus salivarius subsp. thermophilus
Lactococcus lactis subsp. lactis
Lactobacillus delbrueckii subsp. lactis

Dosage:

10g for 100 l of milk

100g for 1000 l of milk

Characteristics:

Optimum temperature for growth: 37 - 40 °C
Gas production: -
Proteolytic activity: ++++
Fermenting activity: -
Salt Tolerance (expressed as 50% inhibition): 2% NaCl