Ferment BV - PRX 12 is indicated for the manufacture of Mozzarella (where the curd stretching on the next day is desired), Parmesan, Pecorino, Provolone and other aromatic cheeses of hard mass.
The selection of its microorganisms, propitiates the obtainment of a cheese with excellent flavour and aroma.
Its application offers excellent cost-benefit.
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