Dosage and pack size
- Large size (10 Doses) will inoculate up to 2500 litres of milk (foil sachet)
- Small size (1.6 Doses) will inoculate up to 400 litres of milk (screw cap bottle).
- Add ¼ drop spoon to 8 litres of milk. Less or more can be applied depending on the intensity of flavour required.
- K lactis can be used on any variety of soft cheese and hard cheese.
Benefits of using KL
- K lactis develops aromatic notes in the cheese such as: alcohol-like, sweet smelling fruits such as pineapple, orange and pear), sulphurous (onion, garlic), savoury bouillon-like
- K lactis is the most acid tolerant of all the yeasts and it will be the fastest growing one if the pH of the curd is very acidic when the cheese is removed from the mould on day 2.
- K lactis grows in the matrix of the cheese as well as on the surface. However, it is preferred to add it to the milk and achieves a better effect that being sprayed onto the surface of the cheese
- KL 71 is compatible with and is often used in conjunction with other ripening cultures such as yeasts Candida Utilis and Debaromyces Hansenii, ripening blends such as ARN and PLA, and Staphylococcus xylosus
- For traditional Camembert and Brie, where the acidity can be below ph 5.0, it is recommended to use KL 71 in conjunction with another yeast such as Candida utilis or Debaromyces hansenii
- K lactis is probably my number one preference to use in soft cheeses.