DI-PROX® M 244

#MIM -201
DI-PROX® M 244 is intended for the following types of cheese manufacturing: fresh cheeses and creams. It contains a high number of strain for an improved phages resistance.

Détails des produits



DEFINITION 

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

APPLICATION 

DI-PROX® M 244 is intended for the following types of cheese manufacturing: fresh cheeses and creams. It contains a high number of strain for an improved phages resistance. 

AMOUNT TO USE 

Manufacturing: 2 to 6 UA* / 100 L of milk. 

Eg : 2 to 3 UA* / 100L of milk for fresh cheeses; 2 to 6 UA* / 100L of milk for soft cheeses and cream. 

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® M 244 can be delivered in several sizes. Please ask your commercial to know what is available.