by SACCO
4Protection
Protective cultures for dairy, meat, fish and plant-based foods.
View details
by SACCO
NSLAB
NSLAB Secondary Flora | by SACCO
Secondary flora to steer ripening and flavour development.
- Freeze-dried
- NSLAB
- On request
Non-starter lactic acid bacteria (NSLAB) used as secondary flora to guide ripening and flavour in aged cheese.
A&W in Pakistan
Imported and stored by A&W Dairies in Lahore. Ask us for current stock, lead time and minimum order. Delivered across Pakistan with temperature-controlled handling.
Specifications
| Type | Adjunct |
|---|---|
| Form | Freeze-dried |
| Pack size | On request |
Technical data is taken only from the principal's published information. Ask us for the latest datasheet.
Ask our team about suitable applications.
| Form | Freeze-dried |
|---|---|
| Pack size | On request |
Pack sizes and units as stated by the principal. Ask A&W for current availability.
Datasheets, safety data sheets and certificates are checked against SACCO's latest versions.
See documentsHow do I get a price?
Add this product to your inquiry list and send a quote request. Prices depend on volume and dose, so we confirm them within one working day.
Can I request a sample or trial?
Yes. Use "Request a Sample" and tell us your product and batch size. Our technical team will help plan the trial.
Related
Often chosen with NSLAB Secondary Flora
by SACCO
Yeasts & Moulds
Surface flora for flavour and crust on ripened cheese.
View details
by SACCO
PCV5 (Penicillium Candidum)
White mould (Penicillium candidum) for surface-ripened cheese.
View details
