Rennet & cultures

Rennet is used to give milk a solid structure (curdling) when making cheese. The solid and liquid parts are separated. You can choose between rennets of animal or microbial origin. It is also useful for cheese maturation. In turn, you use the yeasts to prepare yoghurt: you add them to pasteurised milk, which changes the flavour and thickness. How? They convert the sugar present into lactic acid.

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Lactoferm    091.055.4
  Price 4,95 (VAT included)
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Lactoferm    091.002.6
  Price 4,25 (VAT included)
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Lactoferm    091.056.2
  Price 4,95 (VAT included)
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local_offer 5% discount from 2 p.
Lactoferm    091.003.4
  Price 12,50 (VAT included)
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Lactoferm    091.058.8
  Price 5,95 (VAT included)
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Lactoferm    091.060.4
  Price 5,95 (VAT included)
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Lactoferm    091.051.3
  Price 14,25 (VAT included)
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No Brand    122.001.1
  Price 9,95 (VAT included)
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Lactoferm    091.006.7
  Price 5,25 (VAT included)
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Lactoferm    102.190.6
  Price 4,75 (VAT included)
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Lactoferm    091.080.2
  Price 8,65 (VAT included)
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Lactoferm    091.082.8
  Price 13,95 (VAT included)
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