Alp D LYO
Alp D is an acidifying culture for the production of semi-hard and hard cheese.
Typical Usage Level
10 DCU per 100 litres, lower for hard cheese (7-10), higher for semi hard cheese (10-15).
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
This product contains Milk. It does not contain any of the other 13 legally declarable allergens: Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Nuts, Celery, Mustard, Sesame, Sulphur dioxide/sulphites, Lupin, Molluscs.
Freeze-dried cultures packed in sachets.
12 months from production date at ≤ -18°C.