Brevibacterium Linens

Dosage and pack size
• Large size (10 Dose) will inoculate 1,000 to 5,000 litres of milk (foil sachet).
• Small size will inoculate 150 to 800 litres of milk (1.4 Dose in a screw cap bottle).
• Cheesemaking: Add ¼ to ½ drop spoon to eight litres of milk.
• Washing (morge): Add ¼ to ½ drop spoon to 200ml of 3% to 4% salt solution.

Details
• Contains Brevibacterium linens
• Development of a dark orange colour on the rind of the cheese
• Good growth at low pH (5-5.5) which suits many cheeses that require washed rind development
• This wash rind is very salt tolerant
• Provides earthy sulphur (methanethiol) and farmyard flavour and aroma
• Grows very fast on the surface of the cheese
• It is a member of the Corynebacterium family (red cultures)

Additional information when using a washed rind bacterium
• Many Corynebacterium are acid sensitive but this brevi tolerates (not loves) low acid levels
• Therefore, when using Brevibacterium linens, the use a Staphylococcus Xylosus (SX 34) and at least one of the yeasts (several types are available) such as Geotrichum Candidum  or Kluyveromyces lactis (KL), to help neutralise the acid in or on the cheese.
• Corynebacterium are mesophilic and grow best at 20°C - 30o C but will grow slower at temperatures below 10oC, which is the temperature the cheese is kept at for washing.
• Lots of fresh air accelerates the development of colour and aroma by these bacteria.
• The optimum salt concentration depends on the strain but is usually around 3% salt.
• Use boiled then cooled water for washing.
• Wash solutions (morgue) should be changed after one or two washes.
• The Wash Rind cheese should never be excessively wet or conversely allowed to dry out.
• If several wash rind cheeses are being washed, wash from the oldest cheese to the youngest cheese. 
• Washing should be three times a week for the first 2 to 3 weeks. As you start to observe the pigmentation of B. linens, you can slowly spread out the washes to 2 x week and then once a week.
• Corynebacterium can be added to white mould cheese, but without any washing, and they contribute a very light wash rind flavour to those cheese.