KM 7

KM 7
KM 7 is a yeast culture consisting of Kluiveromyces marxianus. KM 7, applied as surface culture, ensures controlled ripening of cheese enhancing the flavour development. KM 7 first uses the residual sugar and later facilitates neutralising pH due to assimilation of lactic acid. Furthermoren KM 7 inhibits the growth of indigenous moulds. KM 7, applied in milk, ensures a controlled development of CO2 from lactose andor galactose. KM 7 might be also applied in the production of fermented milk products such as Kefir, Doogh, Harzer cheese and Kumys.

Auf dieser Seite können Produktbeschreibungen im PDF-Format heruntergeladen werden.
Um Zugang zu geschützten Inhalten zu erhalten, müssen Sie wie folgt vorgehen, Zugang oder Registrieren um die Zugangsdaten anzufordern


Durch die Nutzung dieser Website akzeptieren Sie die Verwendung von Cookies für die Analyse, personalisierte Inhalte und Anzeigen. lesen Sie mehr Akzeptiere
KM 7 - SACCO
KM 7 is a yeast culture consisting of Kluiveromyces marxianus. KM 7, applied as surface culture, ensures controlled ripening of cheese enhancing the flavour development. KM 7 first uses the residual sugar and later facilitates neutralising pH due to assimilation of lactic acid. Furthermoren KM 7 inhibits the growth of indigenous moulds. KM 7, applied in milk, ensures a controlled development of CO2 from lactose andor galactose. KM 7 might be also applied in the production of fermented milk products such as Kefir, Doogh, Harzer cheese and