Description
KL Yeast Culture is used for:
- Fermentation: Kluyveromyces lactis plays a role in fermenting lactose (milk sugar) into lactic acid and other by-products, which helps acidify the cheese and contributes to the development of the cheese’s texture and consistency.
- Flavor Development: This yeast strain can produce subtle flavors in cheese by breaking down lactose and other milk components during fermentation. It may contribute mild, creamy, or slightly fruity notes to the final cheese, enhancing the overall flavor profile.
- Texture and Aroma: Kluyveromyces lactis can also influence the texture by affecting moisture levels and creating a smoother, creamier consistency in certain cheeses. It may also help in developing specific aromas as the cheese matures.
- Probiotic Benefits: In some cheeses, Kluyveromyces lactis may provide probiotic benefits, supporting gut health by introducing beneficial microorganisms into the diet.
