LM 57 Mesophilic Adjunct Starter Culture

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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.

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