CHN19 mesophilic culture

Characteristics

• Cheese cultures are used to modify the microbial life of milk and cheese.
• Culture is added during the production of all types of cheese, it is added for taste, consistency and ensures the multiplication of desired microorganisms so that the cheese can ferment and then ripen.
• Culture is added to both pasteurized and unpasteurized milk.
• Medium-fast culture (fermentation time is 10 - 12 hours, i.e. you leave the curd in the molds to ferment for about 10 - 12 hours at a temperature of about 35 °C).

Use

• Mesophilic cheese culture, used for cheese production, especially suitable for semi-hard and low-heat cheeses (gouda).
• Because of its properties, it is also suitable for the production of steamed cheeses. It is also excellent for sourdoughs and kefirs.
• This mesophilic cream culture produces excellent flavor.
• You can use this culture to replace Alpha culture in recipes.
• Mesophilic culture is used up to 39 °C.

Dosage

• Package is for processing 500 - 1000 l of milk
• 1 g for 30 - 50 l
• Recommended incubation temperature 35 - 45 °C

Ingredients

• Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. Diacetylactis

How to use culture

Crush the culture in a closed bag, for example with a noodle roller, then shake to mix the individual grains inside as best as possible. Just before use, take it out of the freezer – DO NOT DEFROST – and use the most sterile spoon possible to remove the required amount, then close the bag as best as possible and put it back in the freezer immediately. Mix the removed dose in a little milk and add it to the pasteurizer with milk. After adding, let the culture ferment for 30 – 60 minutes – depending on the type of cheese. The culture is mesophilic – it can withstand a maximum of 39°C.

Dosage – the contents of the bag are for 500-1000l. The weight of the bag itself without the contents is 8.5 g. Store in the freezer.