Cheese Culture L200 - Yeast culture (Delbaryomyces hansenii)
L200 is a yeast that is primarily used as a de-acidifier in cheese making and is mainly used in surface ripened cheeses.
This sachet will inoculate up to 200 litres of milk.
Best stored frozen at -18°C. It is recommended to spray L200 directly onto the cheese surface or add the culture to the milk at the same time as the starter culture.
Contains: Delbaryomyces hansenii.
See information sheet below:
Download- Cheese culture L200 PDF
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 L200 (Delbaryomyces hansenii)
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 |