CR-213 F-DVS 200 UNIT
- Please Note:
- Contact us to order Frozen cultures
- Product Format:
- Frozen Pellets
- Culture Type:
Defined blend of mesophilic homofermentative adjunct culture. The selection of the culture is based on a unique balanced aminopeptidase composition; strains are all isolated from traditionally well-known cheese cultures on the criteria that they have no- or reduced-capability to ferment lactose. Enhances the overall flavor intensity of cheese by accentuating all important flavor notes.
This product is FROZEN and requires special handling and storage (≤ -49°F). Please call to order; ordering of this product is not available on our website due to its special handling requirements.
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
USED TO MAKE: Primarily used in the production of cheeses where normally mesophilic lactic acid bacteria are used, particularly Cheddar, Continental cheese, low-fat cheese and cheese containing vegetable fat.
USAGE RATE: 200-400U per 10,000 liters milk
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO