Lyofast MWO 036 consists of undefined strains of Lactococcus lactis ssp. lactis, and Lactococcus lactis ssp. cremoris. Lyofast MWO 036 ensures a uniform and controlled production of sour cream like Smetana, fresh cheese, soft cheese, semi-hard cheese, hard cheese, and Quark cheese like Curd. Lyofast MWO 036 is not agglutinin sensitive and has slow acidification at low temperatures resulting in low post-acidification.
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