BTM 3 consists of specifically selected strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar. diacetylactis, and Leuconostoc ssp. mesenteroides. BTM 3 ensures a uniform and controlled production of sour cream like Smetana. Furthermore BTM 3 can be used in the production of butter, fresh cheese, soft cheese and semi-hard cheese. BTM 3 has medium citrate fermentation.
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