DH Ripening, Flavour

Ripening culture containing Debaryomyces hansenii, an aromatic yeast culture commonly found in traditional surface ripened cheeses.  It is an effective de-acidifier and allows carbohydrate assimilation of sugars.   DH has caseolytic and aminopeptidase activity, yielding peptides and amino-acids.  Also lipid metabolism by degradation of triglycerides.  Has good salt tolerance.