SLB
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ST

SLBH

COMPOSITION

Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus helveticus

APPLICATION

Semi-hard cheeses with a stretching structure: Mozzarella with buffalo milk, Cacciotta, Scarmosa
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Description

COMPOSITION

Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus helveticus

UTILISATION POUR

Fromages à pâte mi-dure et à structure étirante: Mozzarella au lait de bufflonne, Cacciotta, Scarmosa
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