Composition:

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

Properties:

Fast acidifying culture for the production of cheese, fresh cheese, fermented milk products, sour cream, cream cheese & cultured butter.

Due to its fast citrate fermentation, the culture forms a medium flavour (diacetyle) and very fast large amounts of CO2.

Great for making buttermilk, cream cheese, chevre, gouda, quark, sour cream and cultured butter.

Allergens: Milk (including lactose)