Mesophilic Culture - Type II - 100g

Mesophilic Culture - Type II - 100g

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CH192
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Mesophilic type II. 100 g This cheese starter culture is composed of only Lactococcus Cremoris. Acidification performance is good. Recommended for use Cheddar, Mozarella, Blue Cheese and other hard aged cheeses. 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.
Specifications
  • Manufacturer: Biena / Abiasa
  • Culture: Pure Culture of LC - Lactococcus Cremoris
  • Optimum Temperature: 77-86 °F (25-30 °C)
  • Acidification Rate: Medium-High
  • Diacetyl: None
  • Gas Production: None
  • Recommended Uses: Fresh, Soft, and Hard Cheeses
How to Use

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

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