CHN22 mesophilic culture

Usage

• 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.
• This mesophilic aromatic cheese culture is used for cheese production, especially suitable for soft cheeses, very similar in taste to Flora Danica, but ferments faster.
• This culture is particularly suitable for the production of soft cheeses, blue cheese and camembert, cheeses with mold, gouda, edam. For dairy products such as sour cream or butter.
• This culture is particularly suitable for processing unpasteurized milk and milk of lower quality (hand milking).
• Mesophilic culture is used up to 39 °C.

Dosage

• 1 g for 50 - 100 l
• The dried culture weighs about 10 g and is sufficient to inoculate 500 - 1000 l of milk

Ingredients

• Lactococcus lactis subsp. Cremoris, Leuconostoc, Lactococcus lactis subsp. Lactis biovar diacetylactis, Lactococcus lactis subsp. Lactis

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 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.