JV1

JV1

100% Lactococcus lactis subsp. lactis biovar. diacetylactis. This bacterium has characteristics similar to L. lactis subsp. lactis (such as production of lactic acid from lactose) and will also convert citrate to diacetyl and CO2 to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie/Camembert, chevre, blues, as well as to enhance flavor (buttery note) and produce some small eyes in continental cheeses such as Edam or Havarti This culture is not typically used alone -- it is a slow acid producer but also produces CO2 in the cheese. 

This product is FROZEN and requires special handling and storage (≤ -49°F). Please call to order; ordering of this product is not available on our website due to its special handling requirements.

Size

Any cheese where enhanced flavor is desired and a small amount of gas is not an issue; often used as adjunct in Blues, Continental cheeses

Contact Dairy Connection Technical staff

Lactococcus lactis subsp. lactis biovar. diacetylactis

Kosher Dairy, certificate available

non-GMO

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PV
 
611