CHN 22

Mesophilic aromatic culture that produces buttery flavor and CO2. Slower acidification (resulting in more buttery flavor) than CHN-11 or CHN-19. This culture is used for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, feta, blue, chevre, and similar styles, as well as sour cream, fromage frais, cultured butter. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and CO2 (gas) production is preferred or not an issue.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Leuconostoc pseudomesenteroides

USED TO MAKE: Soft cheese with slow acidification (fresh cheese, Camembert, Blue, chevre), Continental styles (Gouda, Edam), fermented milk products (Sour Cream, Fromage Frais), cultured butter

USAGE RATE: 50 Units per 500 liters (approx. 130 gal)

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO