Alp D is a mesophilic and thermophilic blend of defined multiple species cultures, for the production of semi hard and hard cheese. Alp D is a medium to fast acidifying culture for the production of semi-hard and hard cheese. The citrate fermentation is slow; therefore, only a little CO2 is formed. Alp D has a higher proteolytic activity than a pure mesophilic culture due to the addition of Lactobacillus Helveticus and Lactobacillus Lactis which improves the aroma.
Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Streptococcus Thermophilus, Lactobacillus Helveticus and Lactobacillus lactis.
Inoculation: Semi-hard cheese: 10 to 15 DCU per 26 gallons / 100 liters of milk. Hard cheese: 7 to 10 DCU per 26 gallons / 100 liters of milk.
Available upon request.
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