Aroma developing and colouring culture for cheese in sachets.

Contains Brevibacterium linens, typical usage 1 dose per 1000 litres of milk if direct inoculation and 2 dose per 1000 litres for surface application.

FR13 forms a very stable orange colour and a natural sulphur aroma. When used in conjunction with Geotrichium or Penicillium, allows to differentiate cheese types through mixed surface colours.

The product has a shelf life of 18 months at <-18°C or 6 months at < 4°C.

FR13 is Kosher approved.

Aroma developing and colouring culture for cheese in sachets.

Contains Brevibacterium linens, typical dosage 1 dose per 1000 litres of milk if direct inoculation and 2 dose per 1000 litres for surface application.

SR1 forms natural red-orange coloured surface flora. When inoculated directly into the milk, SR1 allows some degree of pre-ripening. SR1 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at < 4°C. 

SR1 is Kosher approved.

Aroma developing and colouring culture for cheese in sachets.

Contains Brevibacterium linens, typical dosage 1 dose per 1000 litres of milk if direct inoculation and 2 dose per 1000 litres for surface application.

SR1 forms natural red-orange coloured surface flora. When inoculated directly into the milk, SR1 allows some degree of pre-ripening. SR1 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at <4°C.

SR1 is Kosher approved.

Aroma developing and colouring culture for cheese.

Contains Brevibacterium linens.

SR1 forms natural red-orange coloured surface flora. When inoculated directly into the milk, SR1allows some degree of pre-ripening. SR1 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at <4°C.

SR1 is Kosher approved.

Aroma developing and colouring culture for cheese.

Contains Brevibacterium linens.

SR1 forms natural red-orange coloured surface flora. When inoculated directly into the milk, SR1allows some degree of pre-ripening. SR1 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at <4°C.

SR1 is Kosher approved.

Aroma developing and colouring culture for cheese in sachets.

Contains Brevibacterium linens, typical dosage 1 dose per 1000 litres of milk if direct inoculation and 2 dose per 1000 litres for surface application.

SR3 forms natural orange coloured surface flora. When inoculated directly into the milk, SR3 allows some degree of pre-ripening. SR3 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at < 4°C.

SR3 is Kosher approved.

Aroma developing and colouring culture for cheese in sachets.

Contains Brevibacterium linens, typical dosage 1 dose per 1000 litres of milk if direct inoculation and 2 dose per 1000 litres for surface application.

SR3 forms natural orange coloured surface flora. When inoculated directly into the milk, SR3 allows some dgree of pre-ripening. SR3 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at <4°C.

SR3 is Kosher approved.

Aroma developing and colouring culture for cheese in sachets.

Contains Brevibacterium linens.

SR3 forms natural orange coloured surface flora. When inoculated directly into the milk, SR3 allows some degree of pre-ripening. SR3 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at < 4°C.

SR3 is Kosher approved.

Aroma developing and colouring culture for cheese in sachets.

Contains Brevibacterium linens.

SR3 forms natural orange coloured surface flora. When inoculated directly into the milk, SR3 allows some degree of pre-ripening. SR3 produces characteristic aromas originating from sulphur containing amino acids.

The product has a shelf life of 18 months at <-18°C or 6 months at < 4°C.

SR3 is Kosher approved.