L200 is a yeast that is primarily used as a de-acidifier in cheese making and is mainly used in surface ripened cheeses.

Best stored frozen at -18°C. It is recommended to spray L200 directly onto the cheese surface or add culture to the milk at the same time as adding the starter culture.

This sachet contains enough to inoculate 200 litres of milk.

Contains: Delbaryomyces hansenii.

Data sheet available upon request.

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