Bacteria linens for washed rind cheeses in red, ivory to orange or bright orange. Bacteria linens, an aroma developing and coloring culture can be added to the milk or rehydrated and sprayed directly on the curd.
LB, 10 doses: LB, a high aromatic, ivory to to orange bacteria linens. Composition: Brevibacterium linens.
LR, 10 Doses: LR develops a natural, orange colored surface flora with aroma and flavors. For pre-ripening, inoculated LR into the milk be fore renneting. Composition: Brevibacterium aurantiacum.
PLA, 10 doses: PLA bacteria linens, slightly red is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limberger and Muenster. PLA, blended for cheese with mixed surface flora made up of “morge” bacteria (including B. linens) coupled with an “activator mold” effective at the start of the maturation process. Composition: Brevibacterium linens; arthrobacter nicotianae, debaryomyces hansenii and geotrichum candidum.
SR3, 10 doses: SR3 is bright orange and is used in making surface-ripened or interior mold-ripened cheeses such as Brick, Limberger and Muenster. The cheese develops rapidly with B. Linens. Composition: Brevibacterium linens.
Kosher, Non-GMO and HALAL certified.
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