Usage Levels:

soft, butter, fresh cheese, semi hard cheese, blue cheese, cooked cheese and cultured cream 6.25 DCU / 100 Liter of vat milk (26 gal.)
quark type and sour cream 4 - 6 DCU / 100 liter of vat milk

Directions for Use:

use as directed in spec sheet. Please request spec sheet.

Composition:

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Carried: sucrose, Maltodextrins

Properties:

Aromatic acidifying mesophilic culture.
Direct vat inoculation
Constant proportion of strain

Allergens: Milk (including lactose)