Mesophilic Starter Culture - a blend of lactic acid producing bacteria used to make cheeses that have a lower than 29C cooking temperature. Primarily used in the manufacture of Continental cheese types Gouda, Edam, Leerdam, Samsoe and soft cheese types such as Haloumi, Manchego, Colby, Leicester, Derby, Cheddar, Cottage, Queso Fresco, Cream cheese, Bondon, Gervais, Neufchatel, Gorgonzola, Stilton, Blue Cheese, Cambozola.
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis
Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.
Pack size: 50U