Usage Levels:

1 pouch of set milk-vital ferment for 1 liter of bulk starter sufficient to for 10 liter milk or more.
1 pouch of Valiren RenNet is for up to 100 Liter milk.
1 gal= 3.75 liter

Directions for Use:

Production of bulk starter from Set milk ferment day before making gouda:

milk 1 litre cooked or UHT milk

temperature 20-24°C (68 - 75 F)

inoculation 1 sachet Set milk ferment

fermentation for 24 h at 20-24°C

cooling in the fridge

Next day : make gouda cheese following instruction.

10 liter milk should yield approx. 1 kg cheese

Composition:

Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus subsp. lactis biovar. diacetylactis
Leuconostoc mesoenteroides subsp. cremoris
carrier:dextrose

Properties:

Set milk Vital-Ferment belongs to the group of medium fast acidifying cultures and is used for production of fermented products. The culture forms lactic acid mainly of the L(+) type (>=90%). The relative low citrate fermentation causes a formation of mild acid, mild to strong aroma (diacetyl) and a slow CO2 formation with the result of a low to medium CO2 content.

Allergens: Milk (including lactose)