Danisco ARN

$44.00

 

 

Description

Aroma developing culture. Specific blend for a balanced surface flora between penicillium candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory). Primarily used to Normandy cheeses, washed rind and smear cheeses such as Limburger, Brick, traditional Muenster, Reblochon, Taleggio

In stock

SKU: ARN Categories: ,

Description

Aroma developing culture. Specific blend for a balanced surface flora between penicillium candidum and acid-sensitive bacteria; two types of b. linens are used in ARN (orange and ivory). Primarily used to Normandy cheeses, washed rind and smear cheeses such as Limburger, Brick, traditional Muenster, Reblochon, Taleggio

 

Typical Usage Level

1 dose per 1000 liters.

 

Composition

Brevibacterium linens
Arthrobacter nicotainae
Geotrichum candidum

 

Format

Freeze-dried cultures packed in sachets.

 

Storage

Store in the freezer

Additional information

Weight 0.3 kg