Starter culture / starter (Acidifying culture) – professional mesophilic starter culture for cheese and butter, 8 g

Stable and professional starter culture for cheese making
This freeze-dried starter culture is a professional mesophilic starter culture used for acidifying milk when making many classic cheese types. The culture ensures controlled acidification and consistent quality in the finished cheese.

Blended culture with broad application
The culture consists of a carefully balanced blend of lactic acid bacteria that work together to develop acidity, flavour and texture in the cheese. The combination makes the culture well suited to both hard and semi-hard cheeses as well as other dairy products where stable acidification is crucial.

Suitable for both cheese and butter
Besides cheese making, the culture can also be used as a starter culture when making butter, where it contributes a mild and rounded flavour.

Economical and long-lasting in use
An 8-gram pack is enough for approximately 12 batches of cheese from 8 litres of milk each, which makes the culture well suited to home production with repeated batches.

Specifications
- Product type: Starter culture
- Type: Mesophilic culture
- Form: Freeze-dried
- Net weight: 8 g
- Yield: Approx. 12 batches of cheese from 8 litres of milk each
- Use: Cheese making and butter
- Bacterial cultures: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Streptococcus thermophilus