RST744 500U for Cheddar
DVS cultures are freeze-dried bacteria that can be added directly to the milk. A pre-ripening time of 30 min. to 1 hr is required. Finest Kind stocks Chr. Hansen DVS Cultures. DVS cultures must be stored at -18°C. DVS cultures are supplied in 50U and 500U alufoil packets. 50U culture if added to 500 liters milk is equivalent to a 1% addition rate. Cheese requires a 0.5% – 2% addition rate, yoghurt a 1-2% addition rate and butter a 5% addition rate. 500U DVS RST744 Cheese Culture makes +/- 5000L Cheddar.
500U DVS One 500U packet is equivalent to a 1% addition rate when added to 5000 liters milk. 500U packets are supplied per packet or per box of 20 packets.