CR-520 Frozen 475u
I200CCC182
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat. Read More
Mélange de cultures d'affinage définies participant à l'intensité aromatique du fromage en exhaustant des notes aromatiques importantes.Il accroît l'équilibre la rondeur et le moelleux en supprimant les notes amères, acides et le manque de caractère. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.
| Application | Cheddar and related hard cheese |
|---|---|
| Product Specifications | Aroma developing |
| Composition | Lactococcus lactis sub. cremoris |
| Composition | Lactobacillus sp. |
| Storage - Shelf Life | 12 months at -45°C |
| Recommended dose | 475U/10000L |
| Conditioning | 475U bag - Frozen DVS |
| Strain type | Mesophilic |