SR Ripening, Flavour, Colour
Aroma and orange colour developing culture for washed rind cheese containing Brevibacterium linens. SR produces characteristic aromas originating from sulphur-containing amino acids.
SR needs a pH of higher than 5.5 to grow so it is often used in conjunction with Geotrichum or Penicillium cultures.
SR1 forms natural red-orange coloured surface flora.
SR3 forms natural orange coloured surface flora.
Typical usage level: 1 dose per 1000 litres