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Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
Ferment d'aromatisation pour la fromagerie
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
