DH 1 is a yeast culture consisting of Debaryomyces hansenii. The culture ensures a controlled ripening of cheese enhancing the flavour development due to high proteolytic and high lipolytic activity. DH 1 is also very fast neutralisation on the surface of the cheese due to assimilation of lactic acid and promotes the growth of e.g. Brevibacterium spp. Furthermore DH 1 is very salt resistant (can be used in brine), gives milky aroma, used for surface ripened cheese to starting the smear development as well as on other cheeses to inhibit mould development, and keep a clean rind.
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