Directions for Use:

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Composition:

Brevibacterium linens

Properties:

B. linens W is a surfac ripening culture with strong orange-red colouring. It is tolerant to salt, sensitive to acids (minimum pH 6.0) and only grows little at low temperature (< 10 C - 50 F).

Due to its proteolytic and lypolitic activety, it contributes to the aroma formation of cheese.

Used for surface ripening of red smear cheeses or as an additional culture for the production of soft cheeses with surface mould and for acid curd cheeses as well

Allergens: Milk (including lactose)