{"id":18455,"date":"2021-12-08T16:16:49","date_gmt":"2021-12-08T16:16:49","guid":{"rendered":"https:\/\/startercultures.eu\/?post_type=product&#038;p=18455"},"modified":"2026-02-15T10:46:40","modified_gmt":"2026-02-15T09:46:40","slug":"kluyveromyces-lactis","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/zuivel-ook-vegan-nl\/kaas-nl\/kaas-starters-nl\/kluyveromyces-lactis\/","title":{"rendered":"Kluyveromyces lactis | gist voor kaasmaken"},"content":{"rendered":"<p>Deze <em>Kluyveromyces lactis<\/em>-cultuur van Lallemand Specialty Cultures produceert talrijke aromatische elementen die de bitterheid van kazen verminderen.<\/p>\n<h3>Over onze <em>Kluyveromyces lactis<\/em><\/h3>\n<p><em>Kluyveromyces lactis <\/em> is een gist die een aantal functies heeft bij de kaasbereiding:<\/p>\n<ul>\n<li>Maakt de wrongel zachter<\/li>\n<li>Produceert fruitige (appel) smaaktonen<\/li>\n<li>De enzymatische werking vermindert de bitterheid van kazen<\/li>\n<li>Het verbruikt restsuikers, waardoor de naverzuring wordt beperkt<\/li>\n<li>Een vroege toepassin op het oppervlak van kazen voorkomt schimmelbesmetting<\/li>\n<\/ul>\n<h3>Inhoud<\/h3>\n<ul>\n<li>Voor 250 L melk<\/li>\n<li>Inhoud:<em> K. lactis<\/em> (gist), maltodextrose<\/li>\n<li>Allergenen: melk<\/li>\n<\/ul>\n<h3>Hoe gebruik je <em>Kluyveromyces lactis?<\/em><\/h3>\n<p>De gevriesdroogde cultuur kan rechtstreeks aan de melk worden toegevoegd v\u00f3\u00f3r de toevoeging van stremsel, of de cultuur kan op het oppervlak van de kaas worden gesproeid. De hoeveelheid toe te voegen cultuur kan vari\u00ebren afhankelijk van verschillende factoren, zoals het soort melk, de te produceren kaas, het gebruik van aanvullende culturen, de gebruikte technologie, enz. Als richtlijn kun je 2 &#8211; 3 g per 100 liter melk toevoegen.<\/p>\n<p>Gebruik een nevelaar: aanbevolen wordt het product te rehydrateren met een oplossing (0,9% NaCl) die in de melk kan worden gespoten. Eventueel verrijken met 0,1% glucose. Deze oplossing is maximaal 16 uur houdbaar bij 5\u00baC.<\/p>\n<h3>Bewaarvoorschriften<\/h3>\n<ul>\n<li>In de diepvriezer<\/li>\n<li>Houdbaarheid: ongeveer 1,5 jaar<\/li>\n<\/ul>\n<h3 data-fontsize=\"21\" data-lineheight=\"27.3px\"><em>Kluyveromyces lactis<\/em> kopen?<\/h3>\n<p>Je bestelt KL bij starterculturen.nl, d\u00e9 webwinkel voor al je tempeh, koji en tofu. Van Meneer Wateetons de auteur van de standaardwerken <a href=\"https:\/\/www.starterculturen.nl\/a-52122580\/boeken\/over-rot-2015-het-handboek-fermenteren\/\" target=\"_blank\" rel=\"noopener noreferrer\">Over Rot (2015)<\/a> en<a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-inpakken-2020-nl\/\" target=\"_blank\" rel=\"noopener\"> Over Inpakken (2020)<\/a>. Op werkdagen voor 15:00 besteld, dezelfde dag verzonden.\u00a0 Vragen over het gebruik? Stel ze via de chatfunctie. We komen er altijd uit.<\/p>\n<h3>Online on demand workshop \u2018maak je eigen yoghurt en andere gefermenteerde zuivel\u2019<\/h3>\n<p>Leer alles over zelf yoghurt en andere gefermenteerde zuivel maken in deze <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/on-demand-workshop-maak-je-eigen-yoghurt-en-andere-gefermenteerde-zuivel\/\" target=\"_blank\" rel=\"noopener\">live online workshop<\/a> van fermentatie-expert en auteur van\u00a0<a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Over Rot (opens in a new tab)\">Over Rot<\/a> Meneer Wateetons. Kijk <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/on-demand-workshop-maak-je-eigen-yoghurt-en-andere-gefermenteerde-zuivel\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> voor meer info.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Deze Kluyveromyces lactis-cultuur produceert talrijke aromatische elementen die de bitterheid van kazen verminderen. Door dit vroeg toe te passen op het oppervlak van kazen wordt besmetting met schimmels voorkomen.<\/p>\n","protected":false},"featured_media":37181,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[76,436],"product_tag":[],"class_list":{"0":"post-18455","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-kaas-nl","7":"product_cat-kaas-starters-nl","8":"pa_ean-8720297621697-nl","10":"first","11":"instock","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"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>Kluyveromyces lactis | gist voor kaasmaken - Startercultures.eu<\/title>\n<meta name=\"description\" content=\"Onze Kluyveromyces lactis-cultuur produceert talrijke aromatische elementen die de bitterheid van kazen verminderen. 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