Usage Levels:

Product Dose fermented milk and buttermilk 0.8 - 1.5 % of BS fresh cheese 0.5 - 1.0 % of BS soft cheese 0.5 - 1.5 % of BS semi-hard cheese 0.8 - 1.5 % of BS hard cheese 0.5 - 1.0 % of BS butter 1.2 - 1.6 % of BS The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired.  We do not accept any liability in case of undue application.

Directions for Use:

Disinfect opening area with ethanol (approx. 70 %) before opening package. Cut open and add culture to the prepared bulk starter medium under aseptic conditions. It has to be considered that the whole content of the package is to be applied to assure constant product quality.

Composition:

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris

Properties:

Very robust culture wih slow to medium fast acidification for the production of cheese, fresh cheese, fermented milk products and ripened cream butter. It forms lactic acid predominantly of the L(+) type. It shows a strong aroma formation (diacetyl) almost without acetaldehyde and very fast formation of large amounts of CO2 due to the very fast citrate fermentation.

Allergens: Milk (including lactose)