Cultures for Emmental
Production of Emmental cheese can use TA 60 series and LH adjunct for flavour development. Emmental is a traditional, unpasteurised, hard cheese made from cow’s milk with a hard, thin rind.
Alp D Acidifying
A medium to fast acidifying culture for the production of semi-hard and hard cheese. Citrate fermentation is slow so only a little CO2 is formed. The addition of Lb. helveticus and Lb. lactis increases the proteolytic activity which improves the aroma and flavour development in hard cheese.
The typical usage level is 10 DCU per 100 litres.
|Name||Info||Pack Size||Price||Min Order||Quantity|
|Alp D LYO||More info||100 DCU||£17.31||-|