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
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