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Direct fermenting. Cream, aromatic butter, lactic cheeses. Dosage: for 50 to 80 L of milk.
Composition in descending order: Lactococcus lactis subsp.lactis, Lactococcus lactis subsp. cremosis, Lactococcus lactis subsp. lactis biovar, diacetylactis, Leuconostoc mesenteroides subsp.cremoris.
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