Usage Levels:

Product Dose Feta 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
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus helveticus

Properties:

Medium fast to fast acidifying culture without citrate fermentation especially for the production of Feta and salted white cheese. CHOOZIT™ Feta B LYO 100 DCU forms lactic acid. Due to the addition of Lb. bulgaricus and Lb. helveticus, it shows a higher proteolytic activity than purely mesophilic cultures which improves the taste of the mentioned types of cheese.

Allergens: Milk (including lactose)