SAP IDC 2 consists of specifically selected strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus delbrueckii ssp. lactis and Lactobacillus helveticus. SAP IDC 2 ensures a uniform and controlled production of semi-hard cheese, hard cheese and Pecorino type cheese.
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