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Gouda cheese bacterial cultures - 3,5g
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.
3,5g portion is enough to make 5 kg of delicious Gouda cheese
Net Weight: 3,5g per 50 L. 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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