Usage Levels:

Semi-hard cheese 0.1 - 0.3 DCU / 100 L. of vat milk
Cooked cheese 0.1 - 0.3 DCU / 100 L. of vat milk

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:

ask for spec sheet

Composition:

Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus
Carrier: Sucrose/Maltodextrins

Properties:

- Thermophilic culture for cheese making.
- Good control of the population for direct vat inoculation.
- Equal population of LH.

Allergens: Milk (including lactose)