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Description
Homofermentative protective culture that provides biological growth control of gas-producing bacteria including leuconostocs, heterofermentative lactobacilli, enterococci with minimal sensory influence when used as recommended. Meets consumer demand for clean label -- label as cultures.
CONTAINS:
Lactobacillus rhamnosus
USED TO MAKE: Swiss, Swiss style, cheddar and other hard/semi-hard cheeses.
USAGE RATE: Semi-hard and Emmental (Swiss-style) cheeses: 5-20 DCU per 100 liters vat milk
KOSHER STATUS: Kosher Pareve, certificate available
GMO STATUS: non-GMO
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