LM 57 Mesophilic Adjunct Starter Culture
Primarily produces CO2 (gas) and diacetyl (flavor) due to citrate fermentation. Adds and brings out a buttery flavor in cheese. This culture does not produce lactic acid. Often used with an MM series culture for blue and gouda, to create more gas and openness. Primary flavor culture for butter, sour cream, butter milk, and cream cheese.
- Leuconostoc mesenteroides subsp. cremoris
Store in the freezer
Kosher certificate available upon request
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Use approximately 1/8 tsp for 2-4 gallons of milk, in conjunction with a Mesophilic type culture such as MM 100 or MA 11. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
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