LHB02 Imparts Nutty Flavour To Emmentaler, Fontina, Gruyere, Parmesan

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. 50U DVS Lh-B02 For Italian, Swiss, Gruyere, Emmentaler, Nutty Gouda and 200U DVS Lh-B02 For Italian, Swiss, Gruyere, Emmentaler, Nutty Gouda.

50U DVS One 50U packet is equivalent to a 1% addition rate when added to 500 liters milk. 50Ucultures are supplied per packet or per box of 10 packets in which case the price is reduced. A box of 10 50U packets may also be mixed as for instance 2 x CHN22, 4 x R704, 4 x YFL811.