BTM 5 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 5 ensures a uniform and controlled production of sour cream like Smetana. Furthermore BTM 5 can be used in the production of butter, fresh cheese, soft cheese and semi-hard cheese. BTM 5 has medium citrate fermentation.
On this page you can download product sheets in PDF format.
To gain access to confidential content, making the
Access or Register for the accreditation request