Kluyveromyces lactis | yeast for cheese making

This Kluyveromyces lactis yeast cheese culture produces many volatile aromatic compounds generating fruity notes and reducing the bitterness of cheeses.

About our Kluyveromyces lactis

Kluyveromyces lactis 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
• Its early implantation on the surface of cheeses prevents fungal contamination

Contents

• For 100-150 L of milk
• Contents: K. lactis (yeast), maltodextrose
• Allergens: milk

How to use this starter

The freeze-dried culture can be added directly to the milk prior to the addition of rennet, or the culture can be sprayed onto the surface of the cheese. The amount of culture to be added can vary depending on several factors such as type of milk,  cheese to be produced, use of additional cultures, technology used, etc. As a guideline, add 2 – 3 g per 100 liters of milk.

Use with sprayer: it is recommended to rehydrate the product with a solution (0.9% NaCl) that can be sprayed in the milk. Optionally enrich with 0,1% glucose. This solution can only be stored for maximum 16 h at 5 C.

Storage instructions

• In the fridge or freezer
• Shelf life: app. 18 months

Buying Kluyveromyces lactis?

Order your  K. lactis culture 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 cheeses 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.