aroma + ripening 4 (CU77)


CU 77 has superseded KL 71

Small and Large sizes are available from the dropdown menu below

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Types of Cheese CU 77 can be used on

Lactic acid set curds eg Chaource, Neufchatel, Chevre, Chèvre frais, St-Maure.  White Mould ripened cheeses eg Camembert, Brie Triple Cream, Washed rinds styles eg Raclette, Port Salut, Reblochon, All Blue Vein styles, Milled Curd.

Dosage and pack size

·         Large size (10 Doses) will inoculate from 3,000 to 10,000 litres of milk (foil sachet)
·         Small size (1.6 Doses) will inoculate up to 500 to 1,500 litres of milk (screw cap bottle).
·         Add ¼ to ½ drop spoon to 8 litres of milk depending on level of flavor development required. An increased dosage rate will generate increased flavour development.


·         CU 77 contains Candida Utilus.

·         It is a yeast and produces a bright creamy colour with ester, alcohol and fruity notes

·         Grows fast on cheese to neutralise the surface acidity, reduces bitterness, plus allows ripening cultures such as white mould and washed rind bacteria to grow better and faster. The initial establishment assists with reducing foreign contaminants on the surface of the cheese.

·         CU 77 works well both within and on the surface of the cheese.

Cheesemaking tips for getting the best from this culture

·         It is one the most acid tolerant of all the yeasts (DH40 is the most acid tolerant). It consumes residual sugars and deacidifies the surface of the cheese. It is the most efficient at neutralising the curd if the pH of the curd is very acidic when the cheese is removed from the mould on day 2 eg Fresh lactic (Langres, Epoisse, St Marcellin), White Mould, Washed Rind, blue vein.

·         As in blue cheese the CO2 produced by CU 77 helps keep the curd open during the ripening and has an acid neutralising affect which assists mould growth.

·         If used in softer cheese such as camembert, the CO2 produced by CU 77 produces very small eyes in softer cheeses such as camembert.

·         It does assist in producing a rind, but it does not break down the surface texture of the cheese.

·         CU 77 is more efficient in initial aroma development within and on the surface of the cheese whereas DH 40 works very well once maturation is under way.

DH 40 and CU 77 can be used independently or in conjunction with each other
CU 77 is added with washed rind cultures to assist and promote B Linens development.
DH40 due to it fast growing will assist foreign mould development and keep a clean rind.

Weight 0.02 kg

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