ALP CHOOZIT LYO 500 DCU

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi-hard and hard cheese. Medium to fast acidifying culture without 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. Good culture choice for Alpine-style cheeses, especially Gruyere and Beaufort.

CONTAINS:
Lactococcus lactis subsp.lactis
Lactococcus cremoris subsp. cremoris (formerly known as Lactococcus lactis subsp. cremoris)
Streptococcus salivarius subsp. thermophilus (formerly known as Streptococcus thermophilus)
Lactobacillus helveticus
Lactobacillus lactis

USED TO MAKE: Alpine-style cheeses, especially Gruyere and Beaufort

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