KL71 is a yeast for de-acidification and aroma development in washed-rind cheeses such as Limburger and Brick. Its role includes neutralizing the surface pH in washed-rind cheese, creating a conducive environment for the growth of Brevibacterium linens strains.
Contains: Kluyveromyces lactis
Primary Applications: Washed rind and smear cheeses such as Limburger, Brick
Storage Conditions: Store in the freezer
Usage Info: Approximately one small pinch (less than 1/8 tsp.) added directly to 2 gallons of milk. If spraying it on, dilute 1/8 tsp. in 4-8 oz. buffered water (8 oz. non-chlorinated water with 1/8 tsp. salt and 1/8 tsp. sugar); allow 16 hours reactivation in water at refrigeration temperatures before using.