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Yeast for de-acidification and aroma development in washed-rind cheeses such as Limburger and Brick. Neutralizes the surface pH in washed-rind cheese to allow the growth of B. linens strains.

ContainsKluyveromyces lactis

Primary Applications: Washed rind and smear cheeses such as Limburger, Brick

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

SKU SR-3031-DN
Weight 0.60 oz
Starting at: $21.90
Usage Rate Hobby Level  Suggested usage rate approximately one small pinch (less than 1/8 tsp.) added directly to 2 gallons of milk. Alternatively may be sprayed on: dilute 1/8 tsp. in 4-8 oz. buffered water (8 oz. non-chlorinated water with 1/8 tsp. salt and 1/8 tsp. sugar); allow 16 hours reactivation in water at refrigeration temperatures before using.
  • From roberto at 05/10/2016 10:50 AM
    do you have another strain of Carbon dioxide producing yeast ?
    Hello Roberto,
    Yes, DH, and CUM also produce CO2. DH is the fastest with the most neutral flavor. CUM and KL71 are not as fast but they produce more interesting flavors.
    Hope this helps answer you question.
    GetCulture Staff
  • From Dane Hopkins at 11/07/2015 8:02 AM

    I have been advised to use KL71 to ferment whey (The idea being to turn the whey into Beer/wine).

    Do you know if this is correct? Thanks you,

    Hello Dane,
    Unfortunately are expertise is in the dairy/cheese industry so we do not know much about making wine. Having said that, KL71 should be able to convert lactose to alcohol.
    Sorry we can't be of more help.
    GetCulture Staff
  • From roberto at 06/06/2015 2:52 PM
    is the kl 71 a salt tolerant yeast ?
    Hello Roberto,
    The answer to your question is Yes. The KL 71 is a salt tolerant yeast.
    -GetCulture Staff

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