CR-BOUQUET 01 Frozen 500u
I200CCC187
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 contains a nisin producing strain for promotion of bacteria lysis. 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. La culture contient une souche productrice de nisine facilitant la lyse des bacteries.
| Application | Cheddar and related hard cheese |
|---|---|
| Product Specifications | Aroma developing |
| Composition | Lactococcus lactis sub. cremoris |
| Composition | Lactococcus lactis sub. lactis |
| Composition | Lactobacillus delbrueckii subsp. Lactis |
| Composition | Lactobacillus johnsonii |
| Storage - Shelf Life | 12 months at -45°C |
| Recommended dose | 500U/5000L |
| Product appearance | Granulate |
| Conditioning | 500U bag - Frozen |
| Strain type | Mesophilic |