Usage Levels:

semi-hard cheese 6.25 DCU / 100 Liter of vat milk (26 gal.)
soft cheese 6.25 DCU / 100 liter
fresh cheese 3.75 - 6.25 DCU / 100 liter
quark type 4 - 6 DCU / 100 liter
sour cream 4 - 6 DCU / 100 liter

Directions for Use:

Store at temp. < 4 C in dry amossphere. When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening. If not, the performance of the culture is affected.

Composition:

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis

Properties:

- Direct vat inoculation.
- A phage alternative is available on request.
- Equal balance of strains.

Allergens: Milk (including lactose)