Cultures for Brevibacterium linens and other cultures for Epoisse

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.

FR is a Brevibacterium linens culture that produces a strong orange coat and develops sulphur aroma on cheese.  It needs a pH of higher than 5.5 to grow so it is often used in conjunction with Geotrichum or Penicillium cultures.

Aroma and orange colour developing culture for washed rind cheese containing Brevibacterium linens.  SR produces characteristic aromas originating from sulphur-containing amino acids.
SR needs a pH of higher than 5.5 to grow so it is often used in conjunction with Geotrichum or Penicillium cultures.
SR3 forms natural orange coloured surface flora.

Typical usage level: 1 dose per 1000 litres

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.