Soft cheese with slow acidification (fresh cheese, Camembert, Blue, chevre), Continental styles (Gouda, Edam), fermented milk products (Sour Cream, Fromage Frais), cultured butter
50 Units per 500 liters (approx. 130 gal)
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroidessubspcremoris
Leuconostoc pseudomesenteroides
Kosher Dairy, certificate available
non-GMO