ALP D

Mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Medium to fast acidifying culture with citrate fermentation. Has a higher proteolytic activity than purely mesophilic cultures due to the addition of Lactobacillus helveticus and Lactobacillus lactis which results in a nutty flavor. ALP D contains Lactococcus diacetylactis (unlike ALP culture). Good culture choice for Alpine-style cheeses with increased buttery notes and small amounts of CO2.

Size

Alpine-style cheeses

Semi-hard cheeses: 10-15 DCU per 100 liters milk; hard cheeses: 7-10 DCU per 100 liters milk

Lactococcus lactis subsp lactis

Lactococcus lactis subsp cremoris

Lactococcus lactis subsp lactis biovar diacetylactis

Streptococcs thermophilus

Lactobacillus helveticus

Lactobacillus lactis

Kosher Dairy, certificate available

non-GMO

: *
: *
: *
 
KAZU
 
PS
 
FLAV 54
 
ABY653
 
SU CASU