Much Diacetyl flavour without Gas formation!

It´s not possible to achieve because the metabolism of Citrate out of the milk into acetaldehyde and later diacetyl goes only together with a lot of gas. The amount of gas depends on the species which is just doing the job.

If it´s Lc. diacetylactis at optimal temperature around 25 °C, you will get very early gas and a high amount at a rel. high ph (> 5.6). If it´s Ln. cremoris on opt. temperature arround 20°C you will get less gas on a later step and lower ph.

If we compare our culture blends we can say that our (D)L cultures like Probat M 7 or M9 will end up with low amount of gas but also low flavour. The DL cultures like Probat M6 , 404 or 505 will give high amount of gas and flavour. Inbetween we have the Probat M4. It could also be a possibility to play around with the fermentation temperatures like mentioned above.

Move down to direction 20°C means less gas and rel. high flavour out of Leuconostoc, move in direction 25 °C means high amount of gas, in cheese with small pin wholes, and much flavour.