LM 57 is a mesophilic adjunct culture, characterized by its minimal lactic acid production. Its main objective is to generate CO2 (gas) and diacetyl (butter flavor) during the fermentation of cheese and fermented milk. Remarkably, LM 57 does not contribute to lactic acid production. It is frequently used as an enhancer alongside the MM 100 culture for blue cheeses and Gouda, fostering increased gas production and openness in the cheese. Additionally, LM 57 serves as the primary flavor culture for sour cream, buttermilk, and cream cheese.
Contains: Leuconostoc mesenteroides subsp. mesenteroides, Sucrose, Maltodextrins
Primary Applications: As an adjunct in soft and fresh cheeses, Sour Cream, Buttermilk, Cream Cheese
Storage Conditions: Store in the freezer
Usage Info: 1/8 tsp. per 2-4 gallons
