Usage Levels:

Product Dose sour cream and crème fraîche 10 - 25 DCU / 100 l set milk 4 - 20 DCU / 100 l fresh cheese 2 - 15 DCU / 100 l Cheddar 7 - 30 DCU / 100 l Feta 4 - 20 DCU / 100 l semi-hard cheese 10 - 25 DCU / 100 l preripening 1 - 5 DCU / 100 l 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 process milk under aseptic conditions. It has to be considered that the whole content of the pouch has to be applied per propagation in order to assure constant product quality.

Composition:

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris

Properties:

Mesophilic starter culture with fast acidification to a relatively low pH. It does not form any CO or aroma since citrate fermentation does not occur. Formation of lactic acid predominantly of the L(+)type. Compared to other O-cultures, the maximum scalding temperature tolerated by CHOOZIT™ 102 LYO 500 DCU is relatively high (approx. 42 °C). Therefore this culture is particularly suitable for the production of cheeses scalded at high temperatures like Cheddar for example, as well as for fermented milk, fresh cheese and Feta. Furthermore CHOOZIT™ 102 LYO 500 DCU remains quite active at low temperatures and can be used for preripening.

Allergens:

Milk (including lactose)