CHN22 for Maas, Gouda, Feta, Soft Cheese, Camembert, Blue Cheese


CHN-22 DVS A freeze-dried bacteria that can be added directly to the milk. Mesophilic aromatic culture, type LD produces flavour and CO2.

Usage: Soft cheese with slow acidification: Lactic cheese, Camembert, Blue Cheese, Fromage Frais. Cheese varieties with eyes: Gouda, Edam. Fermented milk products: Sour Cream, Maas. Butter.

SKU: CHN22 Categories: , Tags: , ,