Cultures for Crème fraiche
Crème fraiche is a soured cream containing 10–45% butterfat with pH around 4.5. A typical recipe for the production of crème fraiche would use MM or Probat cultures.
The MM range contains mesophilic cultures with the addition of a diacetyl producing strain to give extra aroma and flavour. Suitable for a wide range of soft cheese types and fermented dairy products. MM cultures are part of the Choozit range from DuPont – Danisco.
MM 100 and 101 are bacteriophage alternatives.
|Name||Info||Pack Size||Price||Min Order||Quantity|
|MM 100 LYO||More info||125 DCU||£16.91||-|
|MM 100 LYO||More info||50 DCU||£14.35||-|
|OV100 LYO single dose (from MM100)||More info||100 litre dose||£6.39||10|
|OV100 LYO single dose (from MM100)||More info||400 litre dose||£9.63||10|
|MM 101 LYO||More info||50 DCU||£14.35||-|
|MM 101 LYO||More info||125 DCU||£16.91||-|
|OV101 LYO single dose (from MM101)||More info||100 litre dose||£6.39||10|
|OV101 LYO single dose (from MM101)||More info||400 litre dose||£9.63||10|