Characteristics: Acidification: ●●●○○ Aroma: ●●●●● Gas: ●●●●○
Description: A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus diacetylactis adds a nice buttery flavor along with the addition of Leuconostoc mesenteroides that increases aroma production and eye forming ability in semi-hard and hard cheeses. It is also suggested for cream cheese and goat cheeses as well as for the aromatization of cream for butter production.
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc mesenteroides subsp. cremoris.
Application: Hard, Semi-hard and soft cheeses, Pecorino,Edam, Lerdammer, Gouda, white cheese, cream cheese, flavoring of milk and butter.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel