{"id":24948,"date":"2021-02-21T14:53:32","date_gmt":"2021-02-21T14:53:32","guid":{"rendered":"https:\/\/startercultures.eu\/product\/unkategorisiert\/weichkaese-mesophil-thermophile-starterkultur-mst-fuer-schimmelgereiften-kaese\/"},"modified":"2026-04-09T00:03:39","modified_gmt":"2026-04-08T22:03:39","slug":"weichkase-mesophile-thermophile-starterkultur-mst","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/de\/product\/fermentation-de\/molkerei\/kase\/starterkulturen\/weichkase-mesophile-thermophile-starterkultur-mst\/","title":{"rendered":"Weichk\u00e4se mesophil-thermophile Starterkultur &#8211; MST | f\u00fcr schimmelgereiften K\u00e4se"},"content":{"rendered":"<p>Diese mesophil-thermophile Weichk\u00e4se-Starterkultur <span class=\"tlid-translation translation\" lang=\"en\"><span title=\"\">ist besonders geeignet f\u00fcr schimmelgereiften K\u00e4se wie <\/span> <span class=\"\" title=\"\">Camembert, Brie, Roquefort, Gorgonzola und andere.<\/span><\/span><\/p>\n<h3>Was ist eine Starterkultur f\u00fcr K\u00e4se?<\/h3>\n<p>F\u00fcr eine gute G\u00e4rung (S\u00e4uerung und Geschmacksbildung) ben\u00f6tigen Sie eine K\u00e4sestarterkultur. K\u00e4sestarterkulturen bestehen vor allem aus Milchs\u00e4urebakterien, aber auch andere Bakterien und Hefen k\u00f6nnen beteiligt sein. Bei der K\u00e4seherstellung zu Hause besteht die Hauptaufgabe der Starterkulturen in der Produktion von Milchs\u00e4ure aus Laktose in einer vorhersehbaren und kontrollierten Geschwindigkeit. Die daraus resultierende Senkung des pH-Wertes wirkt sich auf eine Reihe von Aspekten des K\u00e4seherstellungsprozesses und letztlich auf die Zusammensetzung und Qualit\u00e4t des K\u00e4ses aus.<\/p>\n<p>Eine Starterkultur produziert selbst keinen blauen oder wei\u00dfen Schimmel. Lesen Sie mehr \u00fcber die <a href=\"https:\/\/en.wikipedia.org\/wiki\/Cheesemaking\" target=\"_blank\" rel=\"noopener\">K\u00e4seherstellung bei Wikipedia<\/a>.<\/p>\n<h3>\u00dcber diese mesophil-thermophile Weichk\u00e4se-Starterkultur &#8211; MST<\/h3>\n<p>Diese flexible Starterkultur ist ideal f\u00fcr die Herstellung von Kuh- und Ziegenmilchk\u00e4se: beide<span class=\"tlid-translation translation\" lang=\"en\"><span title=\"\">Semi-hart-, Hart- und Weichk\u00e4sesorten. Er ist besonders geeignet f\u00fcr schimmelgereiften K\u00e4se wie <\/span><span class=\"\" title=\"\">Camembert, Brie, Roquefort, Gorgonzola und andere.<\/span><\/span><\/p>\n<h3>Inhalt<\/h3>\n<ul>\n<li>10 g Starterkulturen, ausreichend f\u00fcr etwa 100 l Milch<\/li>\n<li>Die Starterkultur ist v\u00f6llig nat\u00fcrlich, ohne Konservierungsstoffe, Zusatzstoffe, k\u00fcnstliche Farb- oder Geschmacksstoffe. Es enth\u00e4lt keine GVO-Zutaten und ist glutenfrei.<\/li>\n<li>Produziert in Italien<\/li>\n<li>Inhalt: Starterkulturen<\/li>\n<li>Allergene: Milch<\/li>\n<li>Nicht f\u00fcr veganen K\u00e4se geeignet, aber schauen Sie sich bitte unsere gro\u00dfe Auswahl an <a href=\"https:\/\/startercultures.eu\/product-category\/dairy\/cheese\/vegan-cheese\/\" target=\"_blank\" rel=\"noopener\">veganen K\u00e4seformen und Kulturen<\/a> an.<\/li>\n<\/ul>\n<h3>Mikroorganismen in mesophil-thermophiler Starterkultur f\u00fcr Weichk\u00e4se &#8211; MST<\/h3>\n<p><em>Lactococcus lactis subsp. lactis<\/em><br \/>\n<em>Lactococcus lactis subsp. cremoris<\/em><br \/>\n<em>Streptococcus salivarius subsp. thermophilus<\/em><\/p>\n<h3>Merkmale<\/h3>\n<p>Optimale Temperatur f\u00fcr das Wachstum: 30 &#8211; 35 \u00b0C<br \/>\nMaximale Temperatur der Heizung: 37 \u00b0C<br \/>\nGasproduktion: &#8211;<br \/>\nProteolytische Aktivit\u00e4t: ++<br \/>\nG\u00e4rungsaktivit\u00e4t: +++<\/p>\n<h3>Kombinieren Sie diese K\u00e4sestarterkultur mit:<\/h3>\n<p>Diese Kultur wird h\u00e4ufig zusammen mit Penicillium roqueforti, Peniciullium candidum und Geotricum candidium zur Herstellung von Weichk\u00e4se mit blauem und wei\u00dfem Schimmel verwendet.<\/p>\n<h3>Suchen Sie nach veganen K\u00e4sekulturen?<\/h3>\n<p>Diese Form enth\u00e4lt Milch. Wenn Sie veganen K\u00e4se herstellen m\u00f6chten, sollten Sie sich unsere <a href=\"https:\/\/startercultures.eu\/product-category\/dairy\/cheese\/vegan-cheese\/\" target=\"_blank\" rel=\"noopener\">gro\u00dfe Auswahl an veganen K\u00e4seformen und Kulturen<\/a> ansehen.<\/p>\n<h3>Anweisungen zur Lagerung<\/h3>\n<p>Im K\u00fchl- oder Gefrierschrank. Die Haltbarkeit betr\u00e4gt etwa 1,5 Jahre im Gefrierschrank oder 12 Monate bei +5\u00baC.<\/p>\n<h3>Wie nutzen Sie diese Kultur?<\/h3>\n<p>Es handelt sich um eine DVI-Kultur (Direct Vat Inoculation), d. h. Sie k\u00f6nnen den Starter direkt aus dem Gefrierschrank in die Milch geben.<\/p>\n<h3>Online-Workshop &#8220;Veganen K\u00e4se zu Hause herstellen&#8221; (mit Untertiteln)<\/h3>\n<p>In <a href=\"https:\/\/startercultures.eu\/product\/vegan-main\/vegan-dairy\/online-english-subtitled-vegan-cheese-workshop\/\" target=\"_blank\" rel=\"noopener\">diesem Workshop mit englischen Untertiteln<\/a> lernen Sie die Theorie und Praxis der Herstellung von veganem K\u00e4se<img decoding=\"async\" class=\"lazyload  wp-image-24266 alignright\" src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-300x222.png\" data-orig-src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-300x222.png\" alt=\"Veganes Blauschimmelk\u00e4se Starterkultur Kit\" width=\"219\" height=\"162\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27219%27%20height%3D%27162%27%20viewBox%3D%270%200%20219%20162%27%3E%3Crect%20width%3D%27219%27%20height%3D%27162%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-200x148.png 200w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-300x222.png 300w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-400x296.png 400w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-500x370.png 500w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-600x445.png 600w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-700x519.png 700w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-768x569.png 768w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-800x593.png 800w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit-1024x759.png 1024w, https:\/\/startercultures.eu\/wp-content\/uploads\/2021\/06\/Vegan-cheese-starter-kit.png 1200w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 219px) 100vw, 219px\" \/>s zu Hause, wobei der Schwerpunkt auf veganem Camembert und veganem Blauschimmelk\u00e4se liegt. Foodwriter<a href=\"https:\/\/wateetons.com\/\" target=\"_blank\" rel=\"noopener\">&#8216;Meneer Wateetons&#8217;<\/a>, Autor mehrerer B\u00fccher \u00fcber Fermentierung und alternative Lebensmittelzubereitungstechniken, wird Ihnen alles \u00fcber Fermentierung, P\u00f6kelsalze, Lebensmittelsicherheit, <a href=\"https:\/\/en.wikipedia.org\/wiki\/PH\" target=\"_blank\" rel=\"noopener\">pH-Wert<\/a>, Starterkulturen, Schimmelpilze und Trocknungsbedingungen beibringen. Klicken Sie <a href=\"https:\/\/startercultures.eu\/product\/vegan-main\/vegan-dairy\/online-english-subtitled-vegan-cheese-workshop\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> f\u00fcr weitere Informationen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Diese mesophil-thermophile Weichk\u00e4se-Starterkultur <span class=\"tlid-translation translation\" lang=\"en\"><br \/>\n<span title=\"\">eignet sich besonders f\u00fcr schimmelgereiften K\u00e4se wie <\/span><br \/>\n<span class=\"\" title=\"\">Camembert, Brie, Roquefort, Gorgonzola und andere.<\/span><br \/>\n<\/span><\/p>\n","protected":false},"featured_media":24163,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[647],"product_tag":[],"class_list":{"0":"post-24948","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-starterkulturen","7":"pa_ean-8720297621192-de","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Weichk\u00e4se mesophil-thermophile Starterkultur - Startercultures.eu<\/title>\n<meta name=\"description\" content=\"Diese Weichk\u00e4se-Starterkultur ist besonders geeignet f\u00fcr schimmelgereiften K\u00e4se wie Camembert, Brie, Roquefort, Gorgonzola und andere.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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