SR 3 is a surface ripening organism designed for washed rind cheeses, imparting a vibrant orange hue. It possesses a milder aroma compared to LR and initiates growth in a more acidic environment. The minimum pH required for growth is 5.0, and it thrives at a minimum temperature of 40°F.
Contains: Brevibacterium aurantiacum (formerly: linens)
Primary Applications: Washed rind and smear cheeses such as Limburger, Brick, traditional Muenster, Reblochon, Taleggio
Storage Conditions: Store in the freezer
Usage Info: If spraying on (recommended), dilute by sprinkling one small pinch (less than 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 buffered water at refrigeration temperatures before use. If inoculating milk directly, sprinkle a small pinch (less than 1/8 tsp.) into 2 gallons milk.
