Fundamentally creates CO2 (gas) and diacetyl (flavor) because of citrate aging. Adds and draws out a rich flavor in cheese. This culture doesn’t create lactic acid. Frequently utilized with a MM arrangement culture for blue and gouda, to make more gas and openness. Essential flavor culture for butter, sour cream, butter milk, and cream cheese.
Typical Usage Level
2 DCU per 1000 liters.
Leuconostoc mesenteroides subsp. mesenteroides
Freeze-dried cultures packed in sachets.
Store in the freezer