Characteristics: Acidification: ●●●●○ Aroma: ●●●●● Gas: ●●○○○
Description: A blend of homofermentative and heterofermentative cultures that shows good fermentation performance, aromatic abilities and medium proteolytic activity. Due to the addition of Lactococcus lactis biovar. diacetylactis small eyes are formulated in the finished products.
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis biovar. diacetylactis,
Application: Semi-hard, hard and very hard pressed Apline cheeses including Gouda, Edam, Feta, Provolone, Cheddar, Pecorino, Emmental, Fontal and Caciocavallo.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel