Author Topic: Lacobacillus plantarum  (Read 2110 times)

Offline NimbinValley

  • Mature Cheese
  • ****
  • Location: Australia
  • Posts: 308
  • Cheeses: 7
  • Default personal text
Lacobacillus plantarum
« on: January 30, 2012, 01:00:17 AM »
Hi all.

I have finally tracked down a source of L.plantarum - Holdbac Listeria Dairy from Danisco.   The only problem is that the product description sheet says to contact Danisco for usage rates.  I know I will have to play around with it but does anybody have any ideas on a starting point?

I am using it as a complex mix in my goat milk tomme as a flavour adjunct, not specifically for listeria control.

Thanks.

NVD

linuxboy

  • Guest
Re: Lacobacillus plantarum
« Reply #1 on: January 30, 2012, 01:47:08 AM »
.2-.5% bulk equivalent

Offline NimbinValley

  • Mature Cheese
  • ****
  • Location: Australia
  • Posts: 308
  • Cheeses: 7
  • Default personal text
Re: Lacobacillus plantarum
« Reply #2 on: January 30, 2012, 02:08:35 AM »
Thanks Linuxboy.

I notice on the pack it says there are '10IP' instead of 10dcu or similar.  Do you know what the IP means?

NVD

linuxboy

  • Guest
Re: Lacobacillus plantarum
« Reply #3 on: January 30, 2012, 02:30:09 AM »
That's the name. Not sure if it stands for anything.