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Gouda cheese bacterial cultures - 2x1g
What's the connection between milk and holes in cheese? Among others, so to speak, certain cultured bacteria. It's the bacterial cultures that give the interesting taste to the cheese, like mild, or sweet-buttery, they're also responsible for the texture of the cheese and the formation of holes.
Bacterial cultures acidify the milk (alter its pH), making it possible for enzymes (rennet) to work. They're active throughout the entire time of cheese maturation.
The cultures are packaged in five 1g pouches. One such portion is enough to make 1 kg of delicious Gouda cheese, so using the entire package should suffice to make 2 kg of this cheese. 1 g of cheese-making bacteria suffices for 10 L of milk.
The product must be stored at 4-8°C.
Thermophilic bacteria: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus
Mesophilic bacteria: Lactobacillus casei, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris,
A composition of bacterial cultures can be used to make Cheddar cheese.
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Cheesemaking Yellow 150g
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10 x Cheese Mold - Cheese Form
20 x Cheese Mold - Cheese Form
25 x Cheese Mold - Cheese Form
5 x Cheese Mold - Cheese Form
Cheese Wax – 1kg
Weight: 1kg (2 lb)
Très satisfait du produit que je recommande aux amateurs de gouda
Çà permet aux fromagers amateurs de se professionnaliser... merci