CIPB

CIPB
CIPB consists of selected strains of Lactobacillus casei inhibiting Clostridium spp. and so inhibiting butyric fermentation in cheese when used as adjunct culture and growing as secondary flora or NSLAB in cheese.

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


Using this site you agree to the use of cookies for analysis, personalized content and ads. Other information Accept
CIPB - SACCO
CIPB consists of selected strains of Lactobacillus casei inhibiting Clostridium spp. and so inhibiting butyric fermentation in cheese when used as adjunct culture and growing as secondary flora or NSLAB in