CHN-11 Freeze-dried 50u
I200CCL140
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti. Read More
Culture aromatique mésophile, type LD. La culture est productrice d'arôme et de CO2. Cette gamme propose des cultures à acidification rapide avec un taux d'inoculation faible. La culture est essentiellement utilisée pour la fabrication de fromage à pâtes à pressées non cuites avec ouverture de type Gouda, Edam, Leerdam et Havarti.
| Application | Semi hard and hard cheese |
|---|---|
| Product Specifications | Gas producing |
| Product Specifications | Flavor |
| Product Specifications | Fast acidification |
| Composition | Lactococcus lactis sub. cremoris |
| Composition | Lactococcus lactis sub. lactis |
| Composition | Lactococcus lactis sub. lactis biovar diacetylactis |
| Composition | Leuconostoc mesenteroides |
| Storage - Shelf Life | 24 months at -18°C |
| Recommended dose | 50U/500L |
| Product appearance | Powder |
| Conditioning | 50U pouch - Freeze-dried DVS |
| Strain type | Mesophilic |