Check out our sister company's Cheesy Mask Fundraiser!
LM57
Click to zoom

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

: *
: *
: *
Type the characters you see in the picture:


*
Quick View
MA 4000 Series
Click to zoom
MA 4000 Series
 
Quick View
MM Series
Click to zoom
MM Series
 
Quick View
Flora Danica
Click to zoom
Flora Danica
 
Quick View
TA 60 Series
Click to zoom
TA 60 Series
 
Quick View
HP6
Click to zoom
HP6
 
Quick View
Neige
Click to zoom
Neige
 
Quick View
ABL
Click to zoom
ABL
 
Quick View
YO-MIX® ABY-2C
Click to zoom
YO-MIX® ABY-2C
 
Quick View
MA Series
Click to zoom
MA Series