RSF-637 Frozen 500u
I200CCC536
A defined strain homofermentative culture blend with improved resistance to bacteriophages. The culture does not produce CO2. The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35°C (95°F). Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin. Read More
Mélange de cultures homofermentaires définies résistantes aux bactériophages. La culture ne produit pas de CO2. La culture est essentiellement utilisée dans la fabrication de fromages à pâtes semidure, dures et très dures sans ouverture et avec une température minimum de cuisson de 35°C (95°F) comme par exemple le Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.
| Application | Cheddar and semi hard cheese |
|---|---|
| Product Specifications | Phage resistance |
| Product Specifications | Does not produce CO2 |
| Product Specifications | Fast acidification |
| Composition | Streptococcus thermophilus |
| Composition | Lactobacillus helveticus |
| Composition | Lactococcus lactis subsp. |
| Storage - Shelf Life | 12 months at -45°C |
| Recommended dose | 500U/5000L |
| Product appearance | Granulate |
| Conditioning | 500U bag - Frozen |
| Strain type | Mix mesophilic/thermophilic |