TMB 16

TMB 16
TMB 16 consists of specifically selected blend of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar. diacetylactis, Leuconostoc spp. and Streptococcus thermophilus producing EPS. TMB 16 ensures a uniform and controlled production of fermented milk, sour cream, and cream products like Smetana. Furthermore TMB 16 might be used in the production of fresh cheese, soft cheese and semi-hard cheese. TMB 16 gives fast fermentation without giving low pH, and it has citrate fermentation.

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TMB 16 - SACCO
TMB 16 consists of specifically selected blend of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar. diacetylactis, Leuconostoc spp. and Streptococcus thermophilus producing EPS. TMB 16 ensures a uniform and controlled production of fermented milk, sour cream, and cream products like Smetana. Furthermore TMB 16 might be used in the production of fresh cheese, soft cheese and semi-hard cheese. TMB 16 gives fast fermentation without giving low pH, and it has citrate fermentation.