LM57 LYO gas and aroma producing culture (50 DCU)

Danisco LM57 cheese culture produces large amounts of carbon dioxide. The gas opens the inner holes of the blue-moldy cheeses, thus preparing the location of the blue mold colonies in the cheese matter. It also develops buttery aromas.

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Quantity: 50DCU:

recommended by manufacturer for blue-moldy cheeses: 0.5-2 DCU per 100 litres of milk

• - Leuconostoc mesenteroides subsp. mesenteroides
• - Bacterial substrates: maltodextrin, sucrose
• storage: +4°C or colder
• expiration date: August 2022