Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate.
Culture composition:
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Lactococcus lactis subsp. lactis
Leuconostoc
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
