LM57

LM57 is a mesophilic adjunct culture that primarily produces CO2 (gas) and diacetyl (butter flavor) in cheese due to citrate fermentation. This culture does not produce lactic acid. It is often used as an enhancer with the MM series for blue cheeses and Gouda to create more gas and openness in the cheese. This culture type is the primary flavor culture for sour cream, buttermilk and cream cheese.

Size

Used as a flavor enhancer for soft or fresh cheeses and fermented milks.

Blue cheese: 5-10 DCU per 1000 liters milk (2.2-4.4 DCU per 1000 lbs. milk)

Soft blue cheese: 1-3 DCU per 1000 liters milk (0.5-1.3 DCU per 1000 lbs. milk)

Please contact Dairy Connection Technical for specific application guidance.

Leuconostoc mesenteroides subsp. cremoris

Kosher Dairy, certificate available

non-GMO

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