Micromilk LHT/A (PG) cheese culture

Concentrated, lyophilized lactic starter culture for Direct Vat Inoculation, ideal to make cow’s and goat’s milk cheeses, such as Appenzeller, Parmigiano, Provolone, Grana Padano.

Natural thermophilic culture composed in decreasing order by:

Streptococcus salivarius subsp. thermophilus
Lactobacillus delbruekii subsp. lactis
Lactobacillus helveticus

Dosage: 

• 30g/1000l (concentrated)
• 100g/1000l
• 10g/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.

Characteristics:

Optimum temperature for growth: 37-40 °C