Cheese Culture - KL 71 Klyveromyces lactis, yeast for de-acidification

Yeasts for deacidification in cheese making and aroma developing. The culture is a freeze-dried powder.

This culture contains Kluyveromyces lactis. Kluyveromyces lactis is a synonym of Kluyveromyces marxianus var. lactis. This yeast is found in many traditional raw bloomy, smeared, and washed-rind cheeses. It is a rapid de-acidifier with aromatic gas and small eye (hole) formation. KL71 is compatible with other desirable flora during cheesemaking. 

This culture is a 10 Dose sachet. 2 doses is enough to inoculate 1000 litres 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 KL 71