This adjunct culture helps with aroma development through protein and fat breakdown. This enhances the aroma and texture of cheese, as well as the surface appearance. This strain stimilates lactic cultures and is highly resistant to salt.
10 dose packet: Usage rate: 2 Doses per 264 gallons(1000 liters) of milk. Adjunct culture for aroma development Tomme-style cheeses, mixed surface flora cheeses.
Staphylococcus xylosus II
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