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Lactobacillus Helveticus is used with other thermophilic cultures in mountain style cheeses such as Ementhaller and Gruyere. 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 in ripening is 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.
CULTURE INCLUDES: Lactobacillus helveticus, Lactobacillus lactis
YIELD: Will set up to 250 gallons of milk. Can be divided into 25 gallon batches for farmstead use and 8-10 gallon batches for home use.
DIRECTIONS: 1/2 teaspoon will set approximately 6-12 gallons. Using raw milk will reduce yield by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
STORAGE: Store in the freezer. Culture will last up to one year if stored properly.
This culture is kosher (circle U).
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