Lactoferm EM thermophilic cheese culture

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

Natural mesophilic- thermophilic culture composed in decreasing order by:

Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. cremoris
Streptococcus salivarius subsp. Thermophilus
Lactobacillus Helveticus
Lactobacillus delbrueckii subsp. lactis

Dosage:

10 g for 100 l of milk

100 g for 1000 l of milk

Characteristics:

Optimum temperature for growth: 32 - 35 °C
Gas production: -
Proteolytic activity: ++++
Fermenting activity: +++
Salt Tolerance (expressed as 50 % inhibition): 2%