Usage Levels:

Product Dose semi-hard cheese 10 - 15 DCU / 100 l hard cheese 7 - 10 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
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus
Lactobacillus helveticus
Lactobacillus lactis

Properties:

CHOOZIT™ Alp D LYO 100 DCU represents a medium to fast acidifying culture for the production of semi-hard and hard cheese. Due to its slow citrate fermentation, only little CO2 is formed slowly. CHOOZIT™ Alp D LYO 100 DCU has a higher proteolytic activity than purely mesophilic cultures due to the addition of Lb. helveticus and Lb. lactis which improves the aroma in semi-hard and hard cheeses.

Allergens: Milk (including lactose)