CHN22 for Maas, Gouda, Feta, Soft Cheese, Camembert, Blue Cheese

CHN-22 DVS A freeze-dried bacteria that can be added directly to the milk. Mesophilic aromatic culture, type LD produces flavour and CO2.
Ingredients:Lactococcus lactis subsp. Cremoris, Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis
Usage: Soft cheese with slow acidification: Lactic cheese, Camembert, Blue Cheese, Fromage Frais. Cheese varieties with eyes: Gouda, Edam. Fermented milk products: Sour Cream, Maas. Butter.
Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese or 80kg soft cheese. 500U Packet makes 500kg hard cheese or 800kg soft cheese. A pre-ripening time of 30 min. to 1 hr is required.
Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days
Dietary Info: Certified Kosher excl passover. Certified Halal