FLAV 54 - FOR CHEDDAR & SEMI-HARD CHEESES
Flav 54 is an adjunct culture recommended for cheddar and other semi-hard cheeses to enhance flavour and aroma. It is usually added in conjunction with either a thermophilic culture for an Alpine flavour, or with a mesophilic culture for a sweeter flavour in Cheddar.
Helps accelerate cheese flavour development in Cheddar and other semi-hard cheeses. Produces a savoury flavour note in aged cheese.
Contains Lactobacillus helveticus
This particular culture contains 5 doses. Normal usage 0.1 doses per 100 L of milk.
Store at -18°C.