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KL-71

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

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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

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

 

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