DCC-290 Freeze-dried 350u
I200CCL195
Aromatic culture blend. The DCC culture range provides cultures with very fast acidification properties at a low inoculation rate. The culture produces flavor and CO2.The culture is primarily used in the manufacturing of Dutch and Continental semi-hard cheese varieties with eyes, e.g. Gouda and Edam. Read More
Mélange de culture aromatique. La gamme de cultures DCC offrent des cultures à acidification rapide à taux d'inoculation faible. La culture est productrice d'arôme et de CO2.La culture est essentiellement destinée à la fabrication de fromage de type hollandais ou pâtes pressées non cuites avec ouverture de type Gouda et Edam.
| Application | Dutch and Continental cheese |
|---|---|
| Product Specifications | Flavor |
| Product Specifications | Gas producing |
| Product Specifications | Fast acidification |
| Composition | Lactobacillus helveticus |
| Composition | Lactobacillus paracasei subsp. |
| Composition | Lactococcus lactis sub. cremoris |
| Composition | Lactococcus lactis subsp. lactis biovar diacetylactis |
| Composition | Lactococcus lactis subsp. lactis. Leunostoc species. Streptococcus thermophilus. |
| Storage - Shelf Life | 24 months at -18°C |
| Recommended dose | 350U/5000L |
| Product appearance | Granulate |
| Conditioning | 350U pouch - Freeze-dried DVS |
| Strain type | Mix mesophilic/thermophilic |