RSF-742 Freeze-dried 500u

I200CCL392
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
Application Cheddar and semi hard cheese
Product Specifications Phage resistance
Product Specifications Fast acidification
Product Specifications Does not produce CO2
Composition Streptococcus thermophilus
Composition Lactococcus lactis sub. lactis
Composition Lactobacillus helveticus
Composition Lactococcus lactis sub. cremosis
Storage - Shelf Life 24 months at -18°C
Recommended dose 500U/5000L
Product appearance Granulate
Conditioning 500U pouch - Freeze-dried DVS
Strain type Mix mesophilic/thermophilic
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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.