PROBAT 222 LYO 100 DCU

Undefined homo- and heterofermentative mesophilic culture blend used for semi-hard cheeses such as Continental-style cheeses, blues, fresh cheeses, cultured butter and some fermented milks. Probat 222 forms lactic acid predominantly of the L(+) type. Due to its fast citrate fermentation, this culture is fast-acidifying. Probat 222 forms a medium buttery aroma (diacetyl) and very fast CO2.

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris

USED TO MAKE: Semi-hard cheeses such as Continental style cheeses, blues, cultured butter, some fermented milks.

USAGE RATE: Fermented milk/buttermilk 10-20 DCU per 100 liters milk; fresh cheese 5-20 DCU per 100 liters milk; semi-hard cheese 15-40 DCU per 100 liters milk; butter 20-50 DCU per 100 liters

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO