{"product_id":"camembert-starter-culture-penicillium-candidum-thermophilic-lactic-ferments-with-low-post-acidification-dose-for-10-l-milk","title":"Camembert Starter Culture \u0026 Penicillium Candidum | Thermophilic Lactic Ferments with Low Post‑Acidification | Dose for 10 L Milk","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e \n\u003cul class=\"a-unordered-list a-vertical a-spacing-mini\"\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eProfessional Camembert Culture Blend — Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis (cremoris \u0026amp; lactis) and Penicillium candidum for authentic soft‑ripened cheese.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eLow Post‑Acidification Formula — Defined strains of thermophilic lactic acid cultures designed to minimise post‑acidification, ensuring a creamy texture and balanced flavour during maturation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eDose for 10 Litres of Milk — Each sachet is calibrated for 10 L, ideal for home cheesemakers, small producers and artisan batches.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eProfessional Use Instructions Included — Dissolve the full sachet in milk at 38–42°C, allow 30 minutes for culture development, maintain 38–40°C for consistent results.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"a-spacing-mini\"\u003e\u003cspan class=\"a-list-item\"\u003eAfter activation, proceed with rennet addition and follow your usual Camembert cheesemaking steps (cutting, moulding, draining, salting, and ripening).\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Cheese Making Ingredients","offers":[{"title":"Default Title","offer_id":57534430380376,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0997\/2619\/7080\/files\/camembert1.jpg?v=1781802451","url":"https:\/\/cheesemakinging.com\/products\/camembert-starter-culture-penicillium-candidum-thermophilic-lactic-ferments-with-low-post-acidification-dose-for-10-l-milk","provider":"Cheese Making Ingredients","version":"1.0","type":"link"}