ARN LYO 10 D

ARN LYO 10 D is used in Aroma development and presentation of cheeses. ARN LYO 10 D produces the specific flavour of Normandy cheese and a balanced surface flora between Penicillium candidum and the acid-sensitive bacteria.
2 types of Brevibacterium linens are used in ARN
LYO 10 D, the orange one and the ivory one

Composition
– Brevibacterium linens
– Arthrobacter nicotianae
– Geotrichum candidum

Material no. 50357