Starter White Mould, (P.Candidum V5), for Brie,

Starter White Mould, (P.Candidum V5), for Brie,

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Weight: 0,06 kg

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Starter White Mould, (P.Candidum V5), for Brie,

Art.-Nr.: 280011

€ 22,22

20% VAT incl.

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You also find starter cultures for sour milk, curd, butter in Your holzeis – CHEESE MAKING-Starter-Set. These lactic acid bacteria transform milk sugar into lactic acid that is responsible for souring the milk. The optimum temperature range is from 25 to 30°C. It is advisableto use the different starters for different types of cheese to achieve a quality cheese