Mesophilic M 342 N
Lyofast M 342 N consists of specifically selected mesophilic strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar. diacetylactis and Leuconostoc spp.. Lyofast M 342 N ensures a uniform and controlled production of e.g. fermented milk and cream products, fresh cheese, soft cheese and semi-hard cheese. Lyofast M 342 N has citrate fermentation to produce diacetyl aroma and EPS production to increase the creaminess of the product.
Brand : Sacco.
Type : Mesophilic.
Format : 1 UC (pour 100L de lait en moyenne).
Composition : Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar. diacetylactis, Leuconostoc spp..
Application : Beurre de culture, Fromage frais, Fromage à la crème, Crème sure, Crème fraiche, Crème, etc...
Best before date : 05/2027.
Further information : Mesophilic M 342 N.
- Contact
- allo@ateliersfromagers.com ou 438 476-5181 ou Facebook Messenger
- Categories
- Cultures
- Tags
- Ferments, Sacco, Lyofast, Cultures, M 342 N, Beurre, Crème sûre, Mascarpone, Beurre de culture
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Delivery to Canada
Shipping costs are free for purchases of $120 and more (after application of any discount codes and before taxes). We primarily ship with Purolator, with package tracking. Depending on availability, we may occasionally use another carrier.
Delivery elsewhere in the world
Sorry, we do not ship worldwide currently.
Storage : in the freezer, according to the BBD indicated on the bag.
Transport : the cultures withstand transport at room temperature for several days, put in the freezer upon receipt.
Recommended use : take the cultures out 15 minutes before use, take the required dose with the mini-measuring spoons or a precise scale and leave to rehydrate for 2 or 3 minutes on the surface of the milk before stirring. Once the pouch is opened, transfer the powder to a foil pouch or sterile container and return to the freezer.
