Frequently bought together:
Description
Arthrobacter nicotianae: Cream color, strong aminopeptidasic activity, very fast growth.
CONTAINS:
Arthrobacter nicotianae
USED TO MAKE: Washed rind and smear cheeses such as Limburger, brick, traditional Muenster, Reblochon, Taleggio
USAGE RATE: Usage varies somewhat depending on application: Inoculation directly into milk (allows some degree of pre-ripening) -- 1-2 doses per 1000 liters milk (2200 lbs.) and/or spray-on (direct surface application) -- 2 doses rehydrated in buffered water per 1000 liters milk (2200 lbs.)
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO
Related Products
PLA LYO 10 DOSE
Danisco
PLA is a complex blend for aspect and flavor of the mixed surface flora of mainly European-style cheeses. Makes a nice wash for Raclette, Alpine styles, Tomme.
CONTAINS:Brevibacterium...
LR LYO 10 DOSE
Danisco
Brevibacterium linens: Light orange color, high aromatic potential. Minimum pH for growth: 6.0. Minimum growth temperature 60ºF.
CONTAINS: Brevibacterium linens
USED TO MAKE: Washed rind and smear...
ARN LYO 10 DOSE
Danisco
Specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory)...
CUM LYO 10 DOSE
Danisco
Yeast for flavor and aroma in soft cheese; rapid neutralization capability, strong aroma development and enzymatic activity. Compatible with other desirable flora during cheese maturation.
CONTAINS:...
DH LYO 10 DOSE
Danisco
Yeast for de-acidification and aroma development for mix and smeared cheeses. Rapid growth capability, preparing the substrate for acid-sensitive organisms and inhibiting the growth of undesirable...