FLAV 54 Helveticus Adjunct Starter Culture
Description
FLAV 54 Helveticus Adjunct starter culture needs to be used in tandem with another acid producing culture. This culture can be used with thermophlic culture for a more complex Alpine flavor, or with mesophilic culture for a slightly sweet variation on Cheddar.
This culture can be used when making cheddar and other semi-hard cheeses to enhance and accelerate the development of flavor and aroma. The character of this particular Helveticus strain offers more sweetness to the final cheese than LH100 Helveticus.
Details
Ingredients
- Lactobacillus helveticus
Storage
Store in the freezer
Size
5 DCU
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Use approximately 1/16 - 1/8 tsp for 2 gallons of milk. 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.
Reduce culture amount by 25-50% when using raw milk.
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Description
FLAV 54 Helveticus Adjunct starter culture needs to be used in tandem with another acid producing culture. This culture can be used with thermophlic culture for a more complex Alpine flavor, or with mesophilic culture for a slightly sweet variation on Cheddar.
This culture can be used when making cheddar and other semi-hard cheeses to enhance and accelerate the development of flavor and aroma. The character of this particular Helveticus strain offers more sweetness to the final cheese than LH100 Helveticus.
Details
Ingredients
- Lactobacillus helveticus
Storage
Store in the freezer
Size
5 DCU
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Use approximately 1/16 - 1/8 tsp for 2 gallons of milk. 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.
Reduce culture amount by 25-50% when using raw milk.
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