Thermophilic Type B, 1 Dose
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Products |
Composition |
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LC |
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Mesophilic III |
LL + LC |
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Meso Aromatic B |
LL + LC + LD + LM |
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Thermophilic B |
ST + LB |
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Thermophilic C |
ST + LH |
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Foamy Kefir C |
LL + LC + LD + LNC + LP + LR + SF |
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Yoghurt Type I |
ST + LB |
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Yoghurt Type IV |
ST + LB + LA |
LC: Lactococcus lactis subsp cremoris LL: Lactococcus lactis subsp lactis
LD: Lactococcus lactis subsp diacetylactis
LH: Lactobacillus helveticus LB: Lactobacillus delbrueckii subsp bulgaricus
L.Casei: Lactobacillus casei subsp casei
ST: Streptococcus salivarius subsp thermophilus
LM: Leuconostoc mesenteroides subsp mesenteroides
LR: Lactobacillus rhamnosusLNC: Leuconostoc cremoris
LP: Lactobacillus plantarum SF: Saccharomyces fragilis
Bulk starter inoculation rate*:
Small batches: ¼ tsp. /500 ml (16 oz)
Large batches: ½ tsp. /1 liter (32 oz)
*Bulk starter should be used at a 2.5% rate by volume of cheese milk
Direct set inoculation rate:
Small batches: ½ tsp /12-15 liters (3-4 gallons) Large batches: 10 g. /100 liters (25 gallons)