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Mesophilic Aromatic Type B Starter Culture

SKU: 6839

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Mesophilic Aromatic Type B Starter Culture
$9.99

Availability: In stock

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Description

Details

A mesophilic starter culture used for specialty cheeses, sour cream and cultured butter including goat milk cheese, Havarti, Gouda, Baby Swiss, Edam, Blue Cheese, and more!

  • 10 gram packet
  • Usage Rate: Manufacturer usage rate for soft and fresh cheeses is 50 grams per 100 liters milk. Please note, the usage rate is supplied by the manufacturer. Always use the amount of culture required by your specific recipe.
  • This is a direct-set (single-use) culture, no maintenance required.
  • Country of Origin: Canada

 

Ingredients

  • Cultures: (LL) Lactococcus lactis subsp. lactis, (LLC) Lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis, (LMC) Leuconostoc mesenteroides subsp. cremoris.
  • Contains lactose as a carrier.

 

Storage Information

Store in the refrigerator.

 

What is a Direct-Set Culture? 

Direct-Set cultures are a one-time-use culture, they cannot be recultured (i.e. perpetuated beyond the single batch).  Direct-Set cultures are often preferred by cheese makers as they require no maintenance or care.  Simply keep the packet in the freezer and remove the portion for your recipe when it's time to make cheese. Most Direct-Set cultures contain multiple doses to inoculate multiple batches.

 

Actual product may differ from image shown above.

 

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Ingredients

  • Cultures: (LL) Lactococcus lactis subsp. lactis, (LLC) Lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis, (LMC) Leuconostoc mesenteroides subsp. cremoris.
  • Contains lactose as a carrier.

Questions

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  • From Missy at 5/19/2011 9:58 AM
    • hello, what is the difference between this and the flora danica mesophilic culture? they appear to be identical.
    • They are pretty much identical - but they come from different manufacturers. We offer them both for customers who might prefer one or the other.
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