Characteristics: Acidification: ●●●●○ Aroma: ●●●●● Gas: ○○○○○
Description: A homofermentative culture blend that shows good fermentation performance and aromatic abilities related to the presesence of Lactobacillus helveticus which has more proteolytical activity than other strains and produces a sweet nutty type flavor in cheeses that go through longer ripening periods. It is suggested for the production of semi-hard, hard and very hard cheeses.
Streptococcus Salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp.cremoris,
Lactococcus lactobacillus helveticus
Application: Semi-hard, hard and very hard pressed cheeses, like Cheddar, Cheshire, Colby, Monterey Jack, Munster and Pecorino.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel