Freeze-dried culture CHOOZIT ALP LYO 100 DCU SALE

Composition:Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococccus termophilus, Lactobacillus helveticus, lactobacillus lactis

The culture is specially selected defined multiple-species freeze-dried culture, powder for direct vat inoculation.

Usage levels:

Semi-hard cheese: 10 – 15 DCU / 100 l milk

Hard cheese: 7 – 10 DCU / 100 l milk

*depending on  technology (fermentation temperature, amount of inoculation)
The quantities of inoculation indicated should be considered as guidlines. Supplement cultures may be required depending on technology, fat content and product properties desired. We do not accept any liability in case of undue application.

Direction for use: Sanitize sachet with appropriate sanitizer before opening (blot dry with a paper towel, it neccessary to prevent clumping around sachet opening). Once sachet has been opened add culture directly with acidifying culture to the pasteurized milk. Agitate approx. 5 …10 minutes on low speed.

Storage:keeping the freeze dried culture at ambient temperature max 2 weeks doesn´t infuence the best before date. After arriving keep the culture 18 months from date of production at – 18°C.

Produced by:DuPont Danisco Niebüll, Germany

Certified by Halal and Kosher