Yeasts are commonly used for washed-rind cheeses to produce flavor and aid in neutralizing/de-acidifying of the curd. Yeasts are used in conjunction with corynebacteria also known as Bacteria (B) Linens. Yeasts are mainly derived from the species Debaryomyces hansenii and Kluyveromyces lactis.

Cylindrocarpon Fungi creates the traditional white rind found on aged Alpine, Tomme and St. Nectaire cheeses in Europe.

Yeasts

KL71 and DH enables assimilation and/or fermentation of carbohydrates, produces flavour, provides neutralising power in combination with corynebacteria. KL71, 10 dose:   KL 71 is a ripening culture of Kluyveromyces lactis yeast. This yeast is often found in many traditional raw … Continued

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