LyoPro MB Mesophilic and Thermophilic Starter Culture
Description
A mesophilic and thermophilic blend starter culture with medium-high acidification, medium-low aroma, and no gas production. This is a great choice for semi-hard, hard, and very hard pressed cheeses like Cheddar, Cheshire, Colby, Monterrey Jack, and Munster.
A mesophilic and thermophilic homofermentative culture blend with the presence of Streptococcus Salivarius subsp. thermophilus which improves fermentation performances in relationship to faster acidification time.
Details
Ingredients
- Streptococcus salivarius subsp. thermophilus
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
Storage
Store in the freezer
Size
10 CXU
Yield
Inoculates approximately 26 gallons of milk
Brand
Codex-ing
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
Use approximately 1/4 tsp for 1-2 gallons of milk or 1/2 tsp for 3-5 gallons of milk.
Add culture directly to the milk when called for in recipe. Sprinkle on top of milk and allow to rehydrate for 1-2 minutes, then mix thoroughly to distribute culture evenly.
Have a question? We're here for you.
Cheese Making Recipes