LS IDC 11 is a bland of mesophilic and thermophilic cultures. It consists of specifically selected strains of Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar. diacetylactis, Lactobacillus delbrueckii ssp. lactis, Lactobacillus helveticus, and Leuconostoc spp. LS IDC 11 can be used in hard and semi-hard cheese with round eyes. Furthermore LS IDC 11 can be used in the production ofsoft cheese and in Pecorino cheese. The recommended scalding temperature is 41 °C ± 2 °C if mesophilic characters are required, whereas the recommended scalding temperature is 51 °C ± 2 °C if thermophilic characters are wanted.
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