LYOFAST YHL 096 E

LYOFAST YHL 096 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 ARE LYOFAST YHL 094 E/YHL 092 E. HALAAL AND KOSHER CERTIFIED. CULTURES SHOULD BE PREFERABLY STORED, AT -17 °C OR BELOW IN THE FREEZER, NOT IN THE REFRIGERATOR. SHELF-LIFE OF UP TO 18 MONTHS FROM PRODUCTION DATE. AFTER THE SEALED PACKAGE HAS BEEN OPENED, THE REMAINING CULTURE SHOULD BE STORED IN STERILE BOTTLES PACKED IN CLOSED CONTAINERS IN THE FREEZER. ** IF USING THIS CULTURE FOR THE MANUFACTURING OF PARMESAN CHEESE, ADD A LITTLE BIT OF LIPASE POWDER TO ENHANCE THE FLAVOUR. THE YHL 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 OF YOUNGER THAN 6 MONTHS, BUT STILL WITH A STRONG FLAVOUR, PLEASE CONTACT US FOR CULTURE SUGGESTIONS AS IT WOULD BE A DIFFERENT STARTER CULTURE USED THEN.