Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
CHR Hansen Flora Danica, 50 Units: Will inoculate approximately 132 gallons of milk. The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). Composition: See below.
CHR Hansen Flora Danica, 200 Units: Will inoculate approximately 528 gallons of milk. The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese). Composition: See below.
Active Ingredients for CHR Hansen products:
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. lactis biovar diacetylactis
- Leuconostoc
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Question
carmel –
What is the weight of the culture in a CHR Hansen Flora Danica, 50 Units packet. I wish to use a recipe requiring 1 unit please.
Many thanks.
Carmel
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Question
Store Manager Kallijah Paraska –
What is the weight of the culture in a CHR Hansen Flora Danica, 50 Units packet. I wish to use a recipe requiring 1 unit please.
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Kallijah Paraska –
A 50 Unit pouch of Flora Danica has approximately 9 grams in the pouch. CHR Hansen, the manufacturer of Flora Danica indicates this pouch can make up to 132 gallons of milk into cheese. For usage we recommend the following: 1/4 tsp. per 2-5 gallons milk for soft, fresh cheeses. 1/2 tsp. per 2-5 gallons for semi-hard cheeses. Usage rate may vary depending on milk.
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Kallijah Paraska –
A 50 Unit pouch of Flora Danica has approximately 9 grams in the pouch. CHR Hansen, the manufacturer of Flora Danica indicates this pouch can make up to 132 gallons of milk into cheese. For usage we recommend the following: 1/4 tsp. per 2-5 gallons milk for soft, fresh cheeses. 1/2 tsp. per 2-5 gallons for semi-hard cheeses. Usage rate may vary depending on milk.
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