Characteristics: Acidification: ●●●●○ Aroma: ●○○○○ Gas: ○○○○○
Description: A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma and consistency. These types of cheeses include fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese.
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris
Application: Cheddar, Monterrey Jack, Gouda, Edam, Cream, Feta & Cottage Cheese.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel