Yeasts for de-acidification in cheese making, especially ripened cheese.

Shelf life of 18 months at <-18°C and 6 months at <4°C

Contains: Debaryomyces hansenii.

It is recommended that OVDH is sprayed onto the cheese surface or add it to the "reserve mix" in the ripening room.

DH is compatible with other desirable flora during cheese maturation, has a rapid neutralisation capability, aroma development and enzymatic activity. It has rapid growth capability preparing the substrate for acid sensitive organisms and inhibiting the growth of undesirable fungi contaminants. DH allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides.

DH is Kosher approved.

Yeasts for de-acidification in cheese making, especially ripened cheese.

Shelf life of 18 months at <-18°C and 6 months at <4°C

Contains: Debaryomyces hansenii.

It is recommended that OVDH is sprayed onto the cheese surface or add it to the "reserve mix" in the ripening room.

DH is compatible with other desirable flora during cheese maturation, has a rapid neutralisation capability, aroma development and enzymatic activity. It has rapid growth capability preparing the substrate for acid sensitive organisms and inhibiting the growth of undesirable fungi contaminants. DH allows carbohydrate assimilation of sugars, protein metabolism: caseolytic and aminopeptidasic activity, yielding peptides and amino-acids and lipid metabolism: degradation of triglycerides.

DH is Kosher approved.