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. A 10 dose pouch will treat 264 to 2,640 gallons of milk depending upon if sprayed on rind or direct vat inoculation.
BL403, 10 Doses (Lactose free): Nice orange mat color with nice aromas and flavors. Fast growing with low pH releasing sulfur compounds. Composition: Cornyebacterium (compares to Danisco Bacteria Linen LR). Powder form.
BL405,10 Doses (Lactose free): Highly aromatic, fast growing with pH. Develops a smooth flavor profile with a controlled smear-ripened effect. Creamy orange in color. This brevibacterium linen will emulate the rinded cheeses in Normandy France. Composition: Cornyebacterium (compares to Danisco Bacteria Linen LB). Powder form.
ARN, 10 doses: ARN, an aroma developing ripening blend. ARN produces the specific flavor of the Normandy cheese and a balanced surface flora between Penicillium Candidum and the acid-sensitive bacteria. The color profile of this brevibacterium linen will be between orange and ivory.
LB, 10 doses (Lactose free): LB, a high aromatic, ivory to to orange bacteria linen. Composition: Brevibacterium linens. Powder form.
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. Powder form.
SR3, 10 doses (Lactose free): 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. Powder form.
Kosher, Non-GMO and HALAL certified.
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