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A mesophilic homofermentative culture with fast acidification suitable for closed texture cheeses with good aroma and consistency. These types of cheeses include fresh and soft cheese, semi-hard, hard cheese, continental cheese, and mold cheese.

Ingredient Name: Starter Culture, Cheese

Functions: Cell Starter Culture

Labeling Claims: Kosher

End Uses: Cheese

    Knowde Enhanced TDS

    Identification & Functionality

    Food Ingredients Functions
    Ingredients
    Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris
    Technologies

    Features & Benefits

    Labeling Claims
    Food Ingredients Features
    Characteristics
    • Acidification:
    • Aroma
    • Gas:

    Applications & Uses

    Food & Nutrition Applications
    Applications

    Cheddar, Monterrey Jack, Gouda, Edam, Cream, Feta & Cottage Cheese

    Regulatory & Compliance

    Certifications & Compliance
    Kosher Status

    OK Kosher Cholov Yisroel
     

    Storage & Handling

    Shelf Life

    20 months at -0.4°F (-18°C)