

Regular price
$8.95
Sale
Liquid Smoke, 60 ml. Also available in 120ml and 1 litre, as shown in picture.
To mix with the cheese curd prior to hooping. Rate of use: 3ml/12-15 L (3-4 gallons) or 25ml/100 L of milk.
Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chèvre frais, St-Maure, Valençay,
Cultured butter ⇒ MESO AROMATIC B or SACCO MO30R
Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese ⇒ MESO TYPE II or MA4001/4002 or SACCO MO030 or SACCO MO036
Mozzarella, Provolone, Parmesan ⇒ MESO TYPE II & THERMO TYPE B or SACCO MO036 & SACCO Y082D MA4001/2 + TA060
Romano ⇒ MESO TYPE II & THERMO TYPE C or SACCO MO036 & THERMO TYPE C
Emmenthaler, Gruyere, Swiss ⇒ THERMO TYPE C
Feta⇒ MT1
Products |
Composition |
LC |
|
LL + LC + LD + LM |
|
ST + LB |
|
ST + LH |
|
LL + LC + LD + LNC + LP + LR + SF |
|
ST + LB |
|
ST + LB + LA |
LC: Lactococcus lactis subsp cremoris |
LL: Lactococcus lactis subsp lactis |
LD: Lactococcus lactis subsp diacetylactis
|
LH: Lactobacillus helveticus |
LB: Lactobacillus delbrueckii subsp bulgaricus
|
L.Casei: Lactobacillus casei subsp casei
|
ST: Streptococcus salivarius subsp thermophilus |
LM: Leuconostoc mesenteroides subsp mesenteroides |
LA: Lactobacillus acidophilus
|
LR: Lactobacillus rhamnosus |
LNC: Leuconostoc cremoris | LP: Lactobacillus plantarum |
SF: Saccharomyces fragilis |
Bulk starter inoculation rate*:
Small batches: ¼ tsp. /500 ml (16 oz)
Large batches: ½ tsp. /1 liter (32 oz)
*Bulk starter should be used at a 2.5% rate by volume of cheese milk
Direct set inoculation rate:
Small batches: ½ tsp /12-15 liters (3-4 gallons) Large batches: 10 g. /100 liters (25 gallons)
Microorganisms |
Characteristics |
Eye development for Swiss cheese type 1-2 g./100 L (25 G.) |
|
Red Bacteria For milk inoculation: 1D/10 000 L (250 G) For rind treatment: 1D/ 2000 kg (4400 lbs) cheese |
Products |
Composition |
Acidification |
Gas |
Diacetyl |
MA4001/4002 |
LL +LC +LD +ST |
++ |
+ |
+ |
Kazu |
LL +LC +LD +LH |
++ |
+ |
+ |
MM100/101 BT01 |
LL + LC + LD |
++ |
+ |
+ ++ |
MA 011/ 014, MA 016/ 019 |
LL + LC |
+++ |
- |
- |
MD 089 |
LD |
+ |
++ |
+++ |
RA 022 RA 024/026 |
LL + LC +ST |
++++ |
- |
- |
LM 057 |
LM |
+ |
++++ |
+ |
MT1 (Feta) |
LL + LC + ST + LB |
++++ |
||
Feta B |
LL + LC + ST + LB + L.Casei |
++++ |
||
Probat 222 |
LL + LC + LD + LM |
++ |
+++ |
+++ |
LC: Lactococcus lactis subsp cremoris |
LL: Lactococcus lactis subsp lactis |
LD: Lactococcus lactis subsp diacetylactis
|
LH: Lactobacillus helveticus |
LB: Lactobacillus delbrueckii subsp bulgaricus |
L.Casei: Lactobacillus casei subsp casei
|
ST: Streptococcus salivarius subsp thermophilus |
LM: Leuconostoc mesenteroides subsp mesenteroides |
LR: Lactobacillus rhamnosus |
LBL: Lactobacillus delbrueckii ssp lactis |
|
Direct set inoculation rate:
Small batches: ¼ tsp /12-15 litres (3-4 gallons)
Large batches: Varies according to type of culture and cheese variety.
NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.
Products |
Composition |
Acidification |
TA050,52,54 (Stabilized Cheese) |
ST |
+ |
TA060-61 (Hard Cheese) |
ST |
+++ |
HOLDBAC LC |
LR ( raw milk gas reducer ) |
- |
LH100 |
LH + LL |
++ |
LB 340 |
LB |
++ |
YO Mix 187 |
ST + LL |
++ |
YO Mix 495 |
ST + LB |
+++ |
MY800 |
ST + LL + LB |
++ |
ABY-2C |
ST + LB + LA + BL + LDB |
++++ |
LL : Lactococcus lactis subsp lactis |
LD : Lactococcus lactis subsp diacetylactis |
LA : Lactobacillus acidophilus
|
LH : Lactobacillus helveticus |
LB : Lactobacillus delbrueckii subsp bulgaricus |
LDB : Lactobacillus delbrueckii subsp lactis |
LR: Lactobacillus rhamnosus |
ST: Streptococcus salivarius subsp thermophilus
|
BL: Bifidobacterium longum |
|
BBL: Bifidobacterium lactis |
Direct set inoculation rate:
Small batches: ¼ tsp /12-15 liters (3-4 gallons)
Large batches: Varies according to type of culture and cheese variety.
NB: Danisco starters are direct set starters and should not be used to prepare bulk starters.
Microorganisms |
Characteristics |
Available strains |
Pesnicillium candidum |
White mould |
HP6, NEIGE, ABL SAM3 |
Penicillium roqueforti |
bright green (hyptonic) light blue (hyptonic) blue-green (lyophilised) grey-green (lyophilised) dark blue-green (lyophilised) |
PRB6 PRB18 PS PA PJ |
Verticillium lecanii |
White, for Tome and mixed rind |
Mycoderm |
Cylindrocarpon sp. |
White/Grey/Brown/Yellow For Tome and mixed rind |
Mycodore |
Geotrichum candidum |
Yeast-like form Intermediate form Mould-like form |
Geo15 Geo13 Geo17 |
Yeasts |
Aroma Surface maturation Maturation and colour Surface Neutralization and Aroma |
KL 71 DH R2R CUM |
Corynebacteria
|
Morge ivory Morge orange Cream/White |
LB (B. Linens) SR3 (B. Linens) MGE (A. Nicotianae) |
Micrococci |
Aroma, texture |
MVA, MVS |
Lactobacilli (texturing) |
Accelerated ripening |
LBC 80 |
Mixtures |
Aroma & colour |
PLA, ARN |
NB: Dosage usually ranges from 10D/5000-10 000 L, however consult us for more precise applications.
Products |
Composition |
Rate of Use |
MO 030 |
LL + LC |
0.5-10 UC/100L (26.4 gallons) |
MO 030R |
LL + LC + LD + LM |
0.5-4 UC/100L (26.4 gallons) |
MO 036 |
LC |
0.5-10 UC/100L (26.4 gallons) |
Y 082D |
ST + LB |
0.5-4 UC/100L (26.4 gallons) |
MT 030 LV (KEFIR) |
LL + LD + SC + Leuconostoc + Lbr |
1-3 UC/100L (26.4 gallons) |
MT 036 LX (BUBBLY KEFIR) |
LL + LD + KL + SC + Leuconostoc + Lbr |
1-3 UC/100L (26.4 gallons) |
MT036 LV |
LL + LD + SC + Leuconostoc + Lbr |
1-3 UC/100L (26.4 gallons) |
M046 |
LL+LC+LD+Leuconostoc |
1-4 UC/100L (26.4 gallons) |
M062 |
LL+ST |
0.5-2.5 UC/100L (26.4 gallons) |
MT 092 FET |
ST+LL+LD+LDB+ LH+Leuconostoc |
0.8-3 UC/100L (26.4 gallons) |
MT 096 FEN |
ST+LL+LD+ LDB+ Leuconostoc |
0.8-3 UC/100L (26.4 gallons) |
Y 450 B |
LB+ST |
0.5-3 UC/100L (26.4 gallons) |
Y450AB |
LB +ST+LA+BL |
0.5-3 UC/100L (26.4 gallons) |
LC: Lactococcus lactis subsp cremoris |
LL: Lactococcus lactis subsp lactis | LM: Leuconostoc mesenteroides subsp mesenteroides |
LB: Lactobacillus delbrueckii subsp bulgaricus
|
ST: Streptococcus salivarius subsp thermophilus
|
LD: Lactococcus lactis subsp diacetylactis
|
SC : Saccharomyces cerevisiae |
Lbr : Lactobacillus brevis |
KL: Kluiveromyces lactis
|
LH : Lactobacillus helveticus |
LDB : Lactobacillus delbrueckii subsp lactis |
BL : Bifidobacterium longum
|
|
LA : Lactobacillus acidophilus
|
Direct set inoculation rate:
Small batches: 1/16 tsp /12-15 liters (3-4 gallons)
Large batches: Varies according to type of culture and cheese variety.
NB: Other culture blends from Sacco Clerici are available upon request and by special order.