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Lactobacillus Helveticus is used with other thermophilic cultures in mountain style cheese such as Ementhaller and Gruyere etc.This culture will begin it's role following pressing and cooling of the cheese and is a major factor in the flavor of these mountain style cheeses. It's primary role is ripening in the breakdown of protein (Proteolysis) in the later stages of aging. This is of central importance for the development of cheese body characteristics and the formation of flavor.
For use .1-.5DCU per 26.4 Gallons of Milk can be used as a starting guideline ...
May be divided into smaller batches for farmstead or home use. 1/2tsp will set approx. 6-12 gallons. This culture is Kosher.
Contains:Lactobacillus helveticus, Lactobacillus lactis
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