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AROMA AND RIPENING 2 (PP 79) – SMALL

$7.00

Contains: Lactobacillus plantarum and Lactobacillus rhamnoses

Size

165L

Description

A blend of two cultures in freeze dried form for direct vat inoculation. Mix of the following strains: Lactobacillus plantarum and Lactobacillus rhamnoses.

This is an adjunct culture used for semi hard to harder styles of cheese, cheese that require maturation for greater than 4 months. It can also be used on softer styles of cheese but to a lesser effect.

PP 79 can be used alone or works better if used in conjunction with SX 034 and/or KL71 (for soft cheese). Do not use in conjunction with PR 035

These two cultures are not found in standard starter cultures, so they need to be added to the milk to produce a more expansive flavour and texture profile. They are both commonly found in raw milk and raw milk cheese but are destroyed by pasteurisation. These cultures increase glutaminase and transaminase activity. This condition results in proteolysis, which provides the substrates for microbial growth during fermentation and the resulting peptides and amino acids contribute substantially to the flavour of the cheese. This culture will reduce bitterness during ripening by reducing the number of bitter peptides. The combination of these two adjunct cultures is the production of diacetyl, sweet and fruity-yeasty flavours but also some savory/umami flavour is produced. Due to the degradation of the amino acid, you will also get breakdown the texture of the cheese

They grow optimally between the temperatures of 20 and 45 degrees Celsius, so can be used as a mesophile or a thermophile, although thermophilic strains can be comfortable at temperatures as high as 55 degrees Celsius.

Dosage
NOTE: This culture will produce a medium amount of acid during cheese production plus some post acidification may be evident, especially if using very strong doses. You will need to reduce the acidifying culture by approximately 1/3 (33%) of the volume of PR 035 added.

Add ½ ‘drop’ mini-spoon (1/16 teaspoon) to 4 litres of milk at the same time the lactic starter cultures are added. This rate can be doubled or tripled for a stronger effect, but it is strongly advised to start with a smaller dosage initially to gauge your personal preference.

Packaging
Freeze-dried in a resealable bottle.

Storage
In freezer (-18°C)

Weight 0.015 kg
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