Mesophilic Culture - Aroma Type B1 - 0.5 DOSE

Mesophilic Culture - Aroma Type B1 - 0.5 DOSE


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0.5 DOSE - Manufactured by Biena in Canada - This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremoris, Lactococcus Lactis subsp. Diacetylactis, and Lactococcus Mesenteroides. Acidification rate is moderate, diacetyl production is high, with some gas production. Recommended uses are Cream Cheese, Sour Cream, Creme Fraiche, Fromage Blanc, etc. Optimum temperature range is 77-86F. For an easy to read breakdown of these cultures and their uses, take a look at our complete Cheese Starter Culture Guide.
  • Manufacturer: Biena / Abiasa
  • Culture: Mesophilic Blend of LL, LC, LM
  • Optimum Temperature: 77-86 °F (25-30 °C)
  • Acidification Rate: Moderate
  • Diacetyl: High
  • Gas Production: Low - medium
  • Recommended Uses: Cultured Butter, Fresh, Bloomy Rind, and Washed Rind Cheeses
  • Alternative To: Flora Danica, Choozit Probat 222, MW 036 R, MCL AR

Cheese Starter Culture Guide:

Lactic Acid Producers

  • LC: Lactococcus Cremoris - 77-86 °F (25-30 °C)
  • LL: Lactococcus Lactis - 77-86 °F (25-30 °C)
  • LB: Lactococcus Delbrueckii ssp. Bulgaricus - 95-105 °F (35-41 °C)

CO2 and Diacetyl Producers

  • LD: Lactococcus Lactis ssp. Diacetylactis - 77-86 °F (25-30 °C)
  • LM: Lactococcus Mesenteroids - 77-86 °F (25-30 °C)
  • ST*: Streptococcus Thermophilus - 95-105 °F (35-41 °C)

*Also produces Lactic Acid

How to Use
0.5 DOSE treats up to 26 gallons / 100 liters of milk.
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