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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: NimbinValley on January 30, 2012, 01:00:17 AM

Title: Lacobacillus plantarum
Post by: NimbinValley 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
Title: Re: Lacobacillus plantarum
Post by: linuxboy on January 30, 2012, 01:47:08 AM
.2-.5% bulk equivalent
Title: Re: Lacobacillus plantarum
Post by: NimbinValley 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
Title: Re: Lacobacillus plantarum
Post by: linuxboy on January 30, 2012, 02:30:09 AM
That's the name. Not sure if it stands for anything.