Freeze-dried culture for direct inoculation of process milk. Undefined, mesophilic multiple-species DL-culture
Product Dose fermented milk and buttermilk 10 - 20 DCU / 100 l fresh cheese 5 - 20 DCU / 100 l semi-hard cheese 15 - 40 DCU / 100 l butter 20 - 50 DCU / 100 l 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:
Disinfect opening area with ethanol (approx. 70 %) before opening package. Cut open and add culture to the prepared bulk starter medium under aseptic conditions. It has to be considered that the whole content of the package is to be applied to assure constant product quality
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Fast acidifying culture for the production of cheese, fresh cheese, fermented milk products and sour cream butter. Probat 222 LYO 50 DCU forms lactic acid predominantly of the L(+) type. Due to its fast citrate fermentation, the culture forms a medium aroma (diacetyl) and very fast CO2.
Allergens: Milk (including lactose)