Lactic cultures
Ingredients
Cheese moulds
Supplies
Kits
Description
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.
Quantity: 50DCU:
recommended by manufacturer for blue-moldy cheeses: 0.5-2 DCU per 100 litres of milk
Ingredients:- - Leuconostoc mesenteroides subsp. mesenteroides
- - Bacterial substrates: maltodextrin, sucrose
storage: +4°C or colder
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