DH Ripening, Flavour
Ripening culture containing Debaryomyces hansenii, an aromatic yeast culture commonly found in traditional surface ripened cheeses. It is an effective de-acidifier and allows carbohydrate assimilation of sugars. DH has caseolytic and aminopeptidase activity, yielding peptides and amino-acids. Also lipid metabolism by degradation of triglycerides. Has good salt tolerance.