Mesophilic Starters for Cheese and Yogurt by Rappelli - Tecnolatte

A Starter for Creating Your Favorite Cheeses!

If you want to produce excellent cheese and yogurt, then you need a high-quality mesophilic starter. Rappelli - Tecnolatte offers a premium mesophilic starter that guarantees superior cheese and yogurt production. This mesophilic starter is designed to produce excellent cheese and yogurt with mature characteristics. Furthermore, it is easy to use and comes in a 100g container.

Mesophilic lactic acid bacteria develop during the late stages of cheese maturation, contributing significantly to the characteristics of mature cheeses, such as Grana, Parmigiano, Sbrinz, and Pecorino. Furthermore, these bacteria can also be used in cooked and semi-cooked cheeses or pasta filata cheeses, where during curd production, temperatures generally range between 37 and 42°C, but can reach temperatures up to 54°C during cooking. Mesophilic cultures develop and produce lactic acid at a temperature of around 30°C, but can reach extreme growth rates even at 38°C to 40°C.

With the Mesophilic Starter for Cheese and Yogurt from Rappelli - Tecnolatte, you can create excellent-quality cheeses and yogurts with aged characteristics. It's also easy to use: just add 1 sachet per 50 liters of milk. Please note: this product is intended for animal milk only, not plant-based milk.

Buy the Mesophilic Starter for Cheese and Yogurt from Rappelli - Tecnolatte now and create excellent quality cheeses and yogurts!

Ingredients:

Lactose, Mesophilic lactic acid bacteria.