Produce exceptional cultured dairy products with confidence using CSL DOM cultures, a premium freeze-dried direct vat inoculation (DVI) starter culture from SACCO. Carefully selected dairy cultures provide reliable acidification, consistent flavour development, and excellent product uniformity across a wide range of dairy applications.

* Delivers predictable acidification for batch-to-batch consistency.

* Helps maintain uniform flavour, texture and product quality.

* Sour Cream (Smetana style),

* Fresh Cheese,

* Cottage Cheese,

* Soft Cheese,

* Semi-Hard Cheese,

* Hard Cheese.

Research has consistently shown that Lactococcus lactis cultures are among the most widely used and trusted starter bacteria in dairy manufacturing because they:

* Rapidly convert lactose into lactic acid, creating the ideal conditions for cheese and cultured dairy production.

* Help establish the correct acidity, improving product texture and consistency.

* Support the development of clean, mild dairy flavour profiles that consumers expect.

* Assist in suppressing the growth of unwanted spoilage organisms by lowering pH naturally, contributing to improved product quality and shelf-life when used as part of good manufacturing practices.

Contains carefully selected strains of Lactococcus lactis ssp. cactis and Lactococcus lactis ssp. cremoris. Together these strains provide balanced acid production and dependable performance throughout production. Rotations DOM 1, DOM 2, DOM 3.

* Store at -18 ºC or below.

* Shelf-life of 18 months in original unopened package.

* Direct Vat Inoculation.

* Freeze-dried Culture.

* Consistent Acidification.

* GMO-Free.

* Halaal & Kosher Certified.