Directions for Use:

Ask for instructions

Composition:

Brevibacterium linens

Properties:

Surface 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 temperatures (<10C). Due to its proteolytic and lipolytic 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 surfac mould and for acid curd cheeses as well.

For Havarti, Limberger, Gouda et.
 

Allergens: Milk (including lactose)