CHN 19 50u

CHN-19 is mesophilic aromatic culture, type LD. The culture produces flavor and CO2. Providng fast
acidification properties at a low inoculation rate.
CHN-19 is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam,
Leerdam and Havarti.
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Lactococcus lactis subsp. lactis
Manufacturer: CHR Hansen