Cheese Culture CHN-19 Mesophilic Aromatic

A mesophilic, aromatic, direct vat (DVI) Culture primarily used in the manufacture of Continental semi-hard cheese varieties such as Gouda, Edam, Leerdam and Samsoe etc.

Each sachet contains 50DCU, enough to inoculate up to 110 gallons of fresh milk. This culture produces excellent flavor with some CO2, and provides fast acidification properties at low inoculation rates.

Description: Mesophilic freeze dried (FD) culture, comprising Lactococcus lactis subsp. cremoris + Leuconostoc + Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. lactis biovar. diacetylactis.

Activity: Operational temperatures - between 72°F and 104°F, but typically 86 - 99°F. Time: normally about 12 hours. Inoculation rate 10 DCU/100 litres, but specific usage rates should be determined experimentally before any new application.

Directions: Remove culture from the freezer just prior to use. Do not thaw. Sterilize the top of the pouch, open and pour the freeze-dried granules directly into the pasteurized milk with slow agitation. Agitate the mixture for 10-15 minutes to distribute the culture evenly. The recommended incubation temperature is dependent on the application in which the culture is used.

Storage: Keep deep frozen at

See below for:

Full instructions and product information sheet.

Please note that this lactic acid culture has a dietary status of Kosher (Dairy Excl. Passover).