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Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture can be used in the manufacture of the following products - soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese) - cheese varieties with eyes (Gouda, Edam) - fermented milk products manufactured by separation method (Sour Cream, Fromage Frais) - lactic butter.
Quantity | Price |
---|---|
1 + | $2,192.39 |
20 + | $1,957.50 |