CHN 19 Cheese Culture
All prices exclusive of VAT where applicable
A mesophilic, aromatic, direct vat (DVI) Culture primarily used in the manufacture of Continental semi-hard cheese varieties such as Gouda, Edam, Leerdam and Samsoe etc.
Each sachet contains 50DCU, enough to inoculate up to 500 litres (110 gallons) of fresh milk. This culture produces excellent flavour with some CO2, and provides fast acidification properties at low inoculation rates.
Description: Mesophilic freeze dried (FD) culture, comprising Lactococcus lactis subsp. cremoris + Leuconostoc + Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. lactis biovar. diacetylactis.
Activity: Operational temperatures - between 22°C and 40°C, but typically 30 - 37°C. Time: normally about 12 hours. Inoculation rate 10 DCU/100 litres, but specific usage rates should be determined experimentally before any new application.
Directions: Remove culture from the freezer just prior to use. Do not thaw. Sterilise the top of the pouch, open and pour the freeze-dried granules directly into the pasteurised milk with slow agitation. Agitate the mixture for 10-15 minutes to distribute the culture evenly. The recommended incubation temperature is dependent on the application in which the culture is used.
Storage: Keep deep frozen at
See below for:
Full instructions and product information sheet.
Please note that this lactic acid culture has a dietary status of Kosher (Dairy Excl. Passover).