Mesophilic aroma culture used as adjunct with other mesophilic cultures (such as MM series) to enhance the flavor in fresh cheeses and soft ripened cheeses such as Brie/Camembert, Chevre, Blue. This culture is not typically used alone (it is a slow acid producer but also produces CO2 in the cheese). This culture is used to enhance flavor (buttery note) and produce some small eyes in cheese such as Edam or Havarti. Bacteriophage rotation available: MD 88, 89, 99

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