Blend for traditional yoghurts
For the manufacture of yoghurt, two strains of lactic acid bacteria are normally used: Streptococcus thermophilus and Lactobacillus bulgaricus.
Depending on their proportion in the milk culture, the texture and acidity of yoghurt obtained are different. 1 dose of ferments can transform 10 litres of milk.
Conservation: 3 months at -20 ° C
Réf : AFL2101
 
Camembert Mix
Lactic ferment + ripening for traditional 'farm' 'Camembert'.
Réf : CAMEMBERT