LYOFAST YHL 096 E
CHEESE CULTURE FOR THE PRODUCTION OF SEMI-HARD AND HARD CHEESE
LYOFAST YHL 092 E CONSISTS OF SPECIFICALLY SELECTED STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SSP. BULGARICUS SSP. LACTIS. ALSO LACTOBACILLUS HELVETICUS TO ENSURE A UNIFORM AND CONTROLLED PRODUCTION OF SEMI-HARD AND HARD CHEESE.
RECOMMENDED ROTATIONS: LYOFAST YHL 092 E / YHL 094 E.
IF USING THIS CULTURE FOR MANUFACTURING PARMESAN CHEESE, ADD A LITTLE BIT OF LIPASE POWDER TO ENHANCE THE FLAVOUR. THIS CULTURE TAKES SLIGHTLY LONGER TO DEVELOP A MATURE FLAVOUR AND WILL WORK BEST FOR PARMESAN WHICH WILL BE SOLD AT AN AGE OF 6 MONTHS AND OLDER. IF YOU WOULD LIKE TO SELL THE PARMESAN AT AN AGE YOUNGER THAN 6 MONTHS (STILL WITH A STRONG FLAVOUR), CONTACT US FOR CULTURE SUGGESTIONS.
GMO FREE.
HALAAL AND KOSHER CERTIFIED.
SHELF-LIFE: 18 MONTHS FROM PRODUCTION DATE.
STORAGE: AT -17 °C OR BELOW IN THE FREEZER. AFTER THE SEALED PACKAGE HAS BEEN OPENED, THE REMAINING CULTURE SHOULD BE STORED IN STERILE BOTTLES PACKED IN CLOSED CONTAINERS IN THE FREEZER.
