Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk basis.
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.
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
- Direct vat inoculation.
- A phage alternative is available on request.
- Equal balance of strains.
Allergens: Milk (including lactose)