Cultures for Manchego

Probat 322 and 222 are freeze-dried starters for direct vat inoculation of cheese and other fermented products. These Probat cultures will produce some gas making them suitable for blue cheese or Gouda which require an open texture or small gas holes. Also suitable for fresh fermented products such as buttermilk or sour cream.

Guide usage levels 15-40 DCU per 100 litres milk.
Store at < 4 Degrees Centigrade.
Add to milk when filling vat.

Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris.

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Leuconostoc mesenteroides is a heterofermentative gas producing culture.  It is beneficial in soft blue cheeses as it opens up the curd to aid blue mould growth.  LM should be used in conjunction with an acid producing culture such as Choozit MM or MA.

LM 57 and LM 79 are bacteriophage alternatives.

Choozit MD is a diacetyl and gas producing culture that gives a creamy buttery flavour note.  It is necessary to use it on top of an acidifying culture.

MD 88 and 89 are phage alternatives.

Please note the Animal Rennet is not available for delivery to Republic of Ireland.

Rennets are milk coagulating enzymes. Marzyme is a vegetarian coagulant derived from Mucor Miehei. It is suitable for halal and kosher diets and is GM free. Animal Rennet comes directly from calves and is used in more traditional cheese types. It too is GM free. Both of the rennet milk coagulating enzymes, Vegetarian and Animal, can be used in a wide range of cheese types.