Usage Levels:

Product Dose hard cheese 0.2 - 4 D / 100 l semi-hard cheese 0.4 - 5 D / 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:

Lactobacillus helveticus

Properties:

CHOOZIT™ Helv A LYO 2 D represents a very robust thermophilic culture. It forms lactic acid of the L(+) and D(-)type. Due to its high proteolytic activity this culture
can especially be applied as a supplement culture for the production of hard cheese with strong aroma.

Allergens: Milk (including lactose)