This aromatic Mesophilic culture is primarily used in the manufacture of Continental cheese types
(Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses,

Camembert, Blue cheese) as well as Sour Cream, Cultured Butter and Crème Fraîche.

Contains:
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

Dosage: 1/2 teaspoon per 10 litres of milk (Each sachet Will dose up to 50 litres of milk).

*** Refrigerate as soon possible after delivery ***

Storage: Will remain viable for 12 months or more if stored in the freezer.