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
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
| Size |
30 x 50U ,20 x 500U |
|---|
