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Description
Yeast for flavor and neutralization (de-acidification) in soft cheese; control of hole formation. Rapid neutralization capability, aroma development and enzymatic activity. KL71 is compatible with other desirable flora during cheesemaking. Kluyveromyces lactis is a synonym of Kluyveromyces marxianus var. lactis.
CONTAINS:
Kluyveromyces lactis
USED TO MAKE: Washed-rind cheeses such as Limburger and brick
USAGE RATE: Ripened cheese: 2 doses per 1,000 liters milk (direct inoculation of milk)
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO
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