LyoPro MD Mesophilic Starter Culture
Description
A mesophilic starter culture with medium-high acidification, medium aroma, and medium gas production. This is a great choice for fresh, soft cheeses, and semi-hard cheeses like Chèvre, Cream cheese, Gouda, Edam, Blue, Havarti, Cottage cheese, Quark, Fromage Blanc and more. In semi-hard and hard cheeses it produces small eyes.
A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis allows cheeses to obtain a more noticeable aromatic profile.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
Storage
Store in the freezer
Size
10 CXU
Yield
Inoculates approximately 26 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 |
Directions
Use approximately 1/4 tsp for 1-2 gallons of milk or 1/2 tsp for 3-5 gallons of milk.
Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.
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Description
A mesophilic starter culture with medium-high acidification, medium aroma, and medium gas production. This is a great choice for fresh, soft cheeses, and semi-hard cheeses like Chèvre, Cream cheese, Gouda, Edam, Blue, Havarti, Cottage cheese, Quark, Fromage Blanc and more. In semi-hard and hard cheeses it produces small eyes.
A blend of homofermentative and heterofermentative mesophilic strains; the presence of Lactococcus lactis subsp. lactis biovar diacetylactis allows cheeses to obtain a more noticeable aromatic profile.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis biovar diacetylactis
Storage
Store in the freezer
Size
10 CXU
Yield
Inoculates approximately 26 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 |
Directions
Use approximately 1/4 tsp for 1-2 gallons of milk or 1/2 tsp for 3-5 gallons of milk.
Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.
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