LM57

LM 57 is a mesophilic adjunct culture that produces very minimal amounts of lactic acid. Its primary purpose is to produce CO2 (gas) and diacetyl (butter flavor) when used in cheese and fermented milk fermentation. It is often used as an enhancer with the MM series for blue cheeses and Gouda to create more gas and openness in the cheese. This culture is also the primary flavor culture for sour cream, buttermilk and cream cheese.

Contains: Leuconostoc mesenteroides subsp. mesenteroides, sucrose, maltodextrins

Primary Applications: As a flavor enhancer used in addition to other starter cultures in soft and fresh cheeses, Sour Cream, Buttermilk, Cream Cheese

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

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$19.95
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  • Description

    LM 57 is a mesophilic adjunct culture that produces very minimal amounts of lactic acid. Its primary purpose is to produce CO2 (gas) and diacetyl (butter flavor) when used in cheese and fermented milk fermentation. It is often used as an enhancer with the MM series for blue cheeses and Gouda to create more gas and openness in the cheese. This culture is also the primary flavor culture for sour cream, buttermilk and cream cheese.

    Contains: Leuconostoc mesenteroides subsp. mesenteroides, sucrose, maltodextrins

    Primary Applications: As a flavor enhancer used in addition to other starter cultures in soft and fresh cheeses, Sour Cream, Buttermilk, Cream Cheese

    Allergens (US): MILK

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

  • Usage Info
    1/8 tsp. per 2-4 gallons when used in conjunction with MM or MA culture
  • Customer Questions
    • From Nicole at 04/19/2019 4:06 PM
      Is this derived from animals? Can it be considered vegan?
      Hi Nicole,

      I would not consider this product to be vegan, as lactose is used as the fermentation nutrient (used to grow the actual bacteria) for this product -- and for most bacteria intended to be used in a dairy application. As such, though little to no lactose remains in the final product, the manufacture process did involve lactose.

      Hope this helps!

      GetCulture Staff
    • From Peter at 07/18/2015 2:23 PM
      I've been using the 901 buttermilk starter with great results, if i added a bit (?) of the LM57 would this add a little more butter flavor to the end product?
      Hello Peter,
      Yes, adding some LM57 to you milk with the 901 will give you more diacetyl which gives you that 'buttery' flavor. For how much you would add depends on how much milk you are using.
      We suggest 1/8 tsp of the LM57 for 2 gallons of milk when combined with a starter culture.
      -GetCulture Support

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    • Author: Beth
      I clicked on the stars hoping to read customer reviews and accidentally rated the product as 3 stars. My mistake! Haven't used the product, so can't comment on it. Hopefully my rating can be removed. Thank you.

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