LyoPro MBD Mesophilic and Thermophilic Starter Culture
Description
A mesophilic and thermophilic blend starter culture with high acidification, medium aroma, and medium gas production. This is a great choice for soft and semi-hard cheeses like Manchego, Ibores, quark types, sour cream, cream cheese, goat cheese and buttermilk.
A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidification times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses.
Details
Ingredients
- Streptococcus salivarius subsp. thermophilus
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
Storage
Store in the freezer
Size
50 CXU
Yield
Inoculates approximately 132 gallons of milk
Brand
Codex-ing
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 |
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Helping Cheese Makers Since 1978
Description
A mesophilic and thermophilic blend starter culture with high acidification, medium aroma, and medium gas production. This is a great choice for soft and semi-hard cheeses like Manchego, Ibores, quark types, sour cream, cream cheese, goat cheese and buttermilk.
A mesophilic and thermophilic heterofermentative blend with the presence of Streptococcus Salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis biovar diacetylactis. Streptococcus Salivarius subsp. thermophilus provides faster acidification times while the presence of Lactococcus lactis subsp. lactis biovar diacetylactis contributes to the formation of small eyes and aroma in semi-hard cheeses.
Details
Ingredients
- Streptococcus salivarius subsp. thermophilus
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
Storage
Store in the freezer
Size
50 CXU
Yield
Inoculates approximately 132 gallons of milk
Brand
Codex-ing
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 |
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