RSF-636 Frozen 500u

I200CCC534
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
ApplicationCheddar and semi hard cheese
Product SpecificationsPhage resistance
Product SpecificationsDoes not produce CO2
Product SpecificationsFast acidification
CompositionLactobacillus helveticus
CompositionLactococcus lactis sub. lactis
CompositionStreptococcus thermophilus
Storage - Shelf Life12 months at -45°C
Recommended dose500U/5000L
Product appearanceGranulate
Conditioning500U bag - Frozen
Strain typeMix 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.