CHN 11/19 Series

CHN 11/19 Series

This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft ripened and fresh (unripened) cheeses: Brie, Camembert, Havarti, feta, blue, chevre, and similar styles. This culture creates a pleasant blend of lactic acid flavor and subtle buttery notes. Used with cheeses where buttery flavor (diacetyl) is desired and CO2 (gas) production is preferred or not an issue. Cultures in this series (bacteriophage rotation) include CHN-11 and CHN-19. This product is freeze-dried but is also available in FROZEN format (please call to order FROZEN as special handling is required).

 

 

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Size

Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe.

50 Units per 500 liters (approx. 130 gal)

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. lactis biovar. diacetylactis

Leuconostoc 

Kosher Dairy, certificate available

non-GMO

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ABL
 
FLAV 54
 
MVA
 
LH100