Soft cheese
The starter cultures for the production of soft cheeses allow to obtain:
- soft, moderately dense cheese dough consistency;
- clean cultured dairy flavor.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline MS 22.11 К and 22.11 КF concentrated bacterial starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactobacillus paracasei ssp. paracasei |
Fermentation temperature: 37-44 °С Fermentation period: 5-8 hours Post-acidification: pH 0.2-0.3 Stop-effect: pH 4.5-4.6 |