ALP D CHOOZIT LYO 100 DCU

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture with citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due to the addition of Lactobacillus helveticus and Lactobacillus lactis which results in a nutty flavor. ALP D contains Lactococcus diacetylactis (unlike ALP culture). Good culture choice for Alpine-style cheeses with increased buttery notes and small amounts of CO2.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcs thermophilus
Lactobacillus helveticus
Lactobacillus lactis

USED TO MAKE: Alpine-style cheeses

USAGE RATE: Semi-hard cheeses: 10-15 DCU per 100 liters milk; hard cheeses: 7-10 DCU per 100 liters milk

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO