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Kluyveromyces lactis | yeast for cheese making

8,99

Out of stock

This Kluyveromyces lactis culture from Lallemand Specialty Cultures produces many volatile aromatic compounds generating fruity notes and reducing the bitterness of cheeses. Its early implantation on the surface of cheeses prevents fungal contamination.

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SKU: 255 Categories: ,
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Description

This Kluyveromyces lactis culture from Lallemand Specialty Cultures produces many volatile aromatic compounds generating fruity notes and reducing the bitterness of cheeses.

About our Kluyveromyces lactis

Kluyveromyces lactis KL is a yeast that has a number of functions in cheese making:

  • Softens the curd
  • Produces fruity (apple) flavor notes
  • Its enzymatic action reduces the bitterness of cheeses.
  • It consumes residual sugar, limiting post acidification

Contents

  • For 250 L of milk
  • Contents: K. lactis (yeast)
  • Allergens: milk

Storage instructions

  • In the freezer
  • Shelflife: app 1 year

Buying Kluyveromyces lactis?

Order your  KL cuture at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage? Ask them in our chat, we’ll here to help!

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

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