Starter Cultures
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which starter culture at Walton’s is similar to
Bactoferm B-LC-007?
thanks -
Chef Maybe this comparison sheet will help
https://www.chr-hansen.com/en/food-cultures-and-enzymes/meat-and-seafood/salami-and-pepperoniGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef Maybe this comparison sheet will help
https://www.chr-hansen.com/en/food-cultures-and-enzymes/meat-and-seafood/salami-and-pepperoniglen Thanks. I’m going to build on this by adding temperature range for each.
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Chef 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.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Chef 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.
Jonathon 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
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