Characteristics: Acidification: ●●●●○ Aroma: ●●○○○ Gas: ○○○○○
Description: A mesophilic and thermophilic homofermentative culture blend with the presence of Streptococcus Salivarius subsp. thermophilus which improves fermentation performances in relationship to faster acidification time. It is used in the production of semi-hard, hard, and very hard pressed cheeses.
Streptococcus salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Application: Cheddar to semi-hard cheeses: Cheddar, Cheshire, Colby, Monterrey Jack, Munster.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel