DEFINITION 

Blend of mesophilic cultures in freeze-dried form for direct vat inoculation. Mix of the following strains: Lactococcus lactis subsp.lactis and Lactococcus lactis subsp cremoris. 

APPLICATION 

DI-PROX® M 255 mix has been developed for the following types of cheese manufacturing: fresh cheeses, soft cheeses, hard cheeses. 

AMOUNT TO USE 

Low temperature fermentation: 0.5 to 1 UA* /100 L of milk. 

Manufacturing: 2 to 10 UA* /100 L of milk. 

E.g fresh cheeses: 2 to 3 UA* /100 L of milk; soft cheeses and hard cheeses: 2 to 4 UA* /100 L of milk. 

METHOD OF USE 

Use for direct vat inoculation: 

- Culture when the bottom of the vat is just covered with milk. 

- Vigorous agitation promotes dissolution. 

STORAGE 

Conservation in its original packaging: 24 months at –18°C 

12 months at +4°C 

PACKAGING 

DI-PROX® M255 can be delivered in several sizes. Please ask your commercial to know what is available.