Flavour enhancer for Cheddar & Semi-hard cheeses (FLAV 54)
Flav 54 is an adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavour and aroma. It is usually added in conjunction with either a thermophilic culture for an Alpine flavour, or with a mesophilic culture for a sweeter flavour in Cheddar.
Helps accelerate cheese flavour development in Cheddar and other semi-hard cheeses. Produces a savoury flavour note in aged cheese.
Contains Lactobacillus helveticus.
This particular culture contains 5 doses. Normal usage 0.1 doses per 100 L of milk.
Store at -18°C.
GMO Status:
This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the
Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.
Allergens List for Flav 54
|
Allergen |
Yes |
No |
|
Cereals Containing Gluten |
X |
|
|
Eggs |
X |
|
|
Fish |
X |
|
|
Peanuts |
X |
|
|
Soybeans |
X |
|
|
Milk (Including Lactose) |
X |
|
|
Nuts |
X |
|
|
Celery |
X |
|
|
Mustard |
X |
|
|
Sesame |
X |
|
|
Sulphur Dioxide and Sulphites (10mg / kg) |
X |
|
|
Crustaceans And Shellfish |
X |
|
|
Molluscs |
X |
|
|
Lupins |
X |
