{"id":21089,"date":"2021-10-22T13:13:34","date_gmt":"2021-10-22T02:13:34","guid":{"rendered":"https:\/\/www.cheeselinks.com.au\/nz\/?post_type=product&#038;p=21089"},"modified":"2025-09-03T14:54:43","modified_gmt":"2025-09-03T04:54:43","slug":"arn-lyo-10-d","status":"publish","type":"product","link":"https:\/\/www.cheeselinks.com.au\/nz\/product\/arn-lyo-10-d","title":{"rendered":"ARN LYO 10 D x 50"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<h3 data-start=\"85\" data-end=\"107\">ARN LYO 10 D<\/h3>\n<p data-start=\"108\" data-end=\"212\"><strong data-start=\"108\" data-end=\"131\">Material No.: 50357<\/strong><br data-start=\"131\" data-end=\"134\" \/><strong>Packaging: Box of 50 sachets (sold in full box quantities only)<br \/>\nETA from order confirmation<\/strong>\u00a0: 5-6 weeks<br \/>\nPrice: $76.18 per Sachet<\/p>\n<p data-start=\"214\" data-end=\"578\"><strong data-start=\"214\" data-end=\"230\">Description:<\/strong><br data-start=\"230\" data-end=\"233\" \/>ARN LYO 10 D is a surface-ripening culture used in the aroma development and presentation of cheeses, particularly those with a Normandy-style profile. This culture produces the distinct, traditional flavour associated with Normandy cheese and promotes a balanced surface flora between\u00a0<em data-start=\"527\" data-end=\"549\">Penicillium candidum<\/em>\u00a0and acid-sensitive bacteria.<\/p>\n<p data-start=\"580\" data-end=\"737\">ARN LYO 10 D contains\u00a0<strong data-start=\"602\" data-end=\"642\">two strains of Brevibacterium linens<\/strong>\u00a0\u2013 one orange and one ivory \u2013 to enhance both appearance and aroma during the ripening process.<\/p>\n<p data-start=\"739\" data-end=\"757\"><strong data-start=\"739\" data-end=\"755\">Composition:<\/strong><\/p>\n<ul data-start=\"758\" data-end=\"866\">\n<li data-start=\"758\" data-end=\"812\">\n<p data-start=\"760\" data-end=\"812\"><em data-start=\"760\" data-end=\"783\">Brevibacterium linens<\/em>\u00a0(orange and ivory strains)<\/p>\n<\/li>\n<li data-start=\"813\" data-end=\"842\">\n<p data-start=\"815\" data-end=\"842\"><em data-start=\"815\" data-end=\"840\">Arthrobacter nicotianae<\/em><\/p>\n<\/li>\n<li data-start=\"843\" data-end=\"866\">\n<p data-start=\"845\" data-end=\"866\"><em data-start=\"845\" data-end=\"866\">Geotrichum candidum<\/em><\/p>\n<\/li>\n<\/ul>\n<p data-start=\"868\" data-end=\"987\"><strong data-start=\"868\" data-end=\"878\">Usage:<\/strong><br data-start=\"878\" data-end=\"881\" \/>Ideal for surface-ripened cheeses requiring robust aroma development and characteristic rind presentation.<\/p>\n","protected":false},"featured_media":21314,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[119],"product_tag":[],"class_list":["post-21089","product","type-product","status-publish","has-post-thumbnail","product_cat-ingredients","first","onbackorder","shipping-taxable","purchasable","product-type-simple"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/product\/21089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/media\/21314"}],"wp:attachment":[{"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/media?parent=21089"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/product_brand?post=21089"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/product_cat?post=21089"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.cheeselinks.com.au\/nz\/wp-json\/wp\/v2\/product_tag?post=21089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}