Flora Danica culture
The Flora Danica cheese culture is used for cheese production, particularly suitable for soft cheeses, curds, and cream cheeses.More information
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Characteristics
- Cheese cultures are used to adjust the microbial life of milk and cheese.
- The 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 subsequently ripen.
- The culture is added to both pasteurized and unpasteurized milk.
- Weight of an empty bag: 8.5 g
Use
- Mesophilic cheese culture, used for the production cheeses, especially suitable for soft cheeses, cottage cheeses and žervé.
- Especially blue cheeses, it ferments very slowly (the fermentation time is 24 hours, i.e. you leave the curd in the molds to ferment for at least 20 hours at a temperature of about 30°C).
Dosage
- 1 g per 50 - 100 l
- The dried culture weighs about 10 g and is enough to inoculate 500 - 1000 l of milk
Ingredients
- (LL) Lactococcus lactis subsp. lactis, (LLC) Lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis, (LMC) Leuconostoc mesenteroides subsp. Cremoris
Parameters
| Package size | 1 |
| Country of origin | Denmark |
| Mark | CHR Hansen |
Ratings and Reviews
Discussion about product
Have a question? Are you interested in specific detail? Ask us.
Ask a questionLuigi Iscaro26.5.2026 15:40
Cultura Flora Danica mi permette fare un formaggio fresco tipico del Venezuela di nome Palmita o Palmizulia. La sua caratteristica è che sviluppa buchi per produzione di CO2. È un formaggio fresco.
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