KL Ripening, Flavour

KL contains Kluyveromyces lactis yeast for de-acidification and development of aroma in cheese making.  It is often found in traditional smear ripened and washed rind cheese.

KL 71 is compatible with other desirable flora during cheese making, has a rapid neutralisation capability, aroma development and enzymatic activity. KL 71 allows carbohydrate assimilation of sugars including lactose. Has caseolytic and aminopeptidase activity, yielding peptides and amino-acids. Also lipid metabolism by degradation of triglycerides.

Typical usage level: 2 doses per 1000 litres of milk.