which starter culture at Walton’s is similar to
Bactoferm B-LC-007?
thanks

]]>https://waltonsdev.nodebb.com/topic/2753/starter-culturesRSS for NodeWed, 16 Sep 2026 02:19:00 GMTSun, 04 Oct 2020 00:45:37 GMT60Jonathon Thanks. I have been trying to find a table or source of information about different starter cultures and how to select the correct on for the product being made. Been unsuccessful so far. Can you recommend a source for this type of information? Thanks

]]>https://waltonsdev.nodebb.com/post/23121https://waltonsdev.nodebb.com/post/23121Mon, 05 Oct 2020 13:38:40 GMTChef choosing this will depend a little on what temp range you are going to hold it in but it seems like https://www.waltonsinc.com/bactoferm-reg-lhp-dry-us-42g-meat-starter-culture will be the choice for you as lc-007 (bond, culture bond) seems to be a fast-acting culture.

]]>https://waltonsdev.nodebb.com/post/23114https://waltonsdev.nodebb.com/post/23114Mon, 05 Oct 2020 13:03:41 GMTglen Thanks. I’m going to build on this by adding temperature range for each.

]]>https://waltonsdev.nodebb.com/post/23059https://waltonsdev.nodebb.com/post/23059Sun, 04 Oct 2020 05:09:29 GMTChef Maybe this comparison sheet will help
https://www.chr-hansen.com/en/food-cultures-and-enzymes/meat-and-seafood/salami-and-pepperoni

]]>https://waltonsdev.nodebb.com/post/23058https://waltonsdev.nodebb.com/post/23058Sun, 04 Oct 2020 03:02:01 GMT