CHEESE CULTURE - ST H2 THERMOPHILIC CULTURE (FOR HARD CHEESES)

CHEESE CULTURE - ST H2 THERMOPHILIC CULTURE (FOR HARD CHEESES)

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ST Cheese Culture - for professional results. This culture is ideal for many harder cheeses, especially Italian and Swiss style cheeses including Parmesan, Provolone, Mozzarella, Asiago, Gruyere and Emmental. 

It is a thermophilic culture and is used in cheese production that requires temperatures typically higher than around 43ºC (110ºF), usually producing a much harder style cheese.

Usage Levels: 1 sachet is enough to inoculate UP TO 1000 litres of milk.

(This culture contains the same bacterial strains as TA61).

Composition: Streptococcus Thermophilus. Carrier: Sucrose, Maltodextrins.

Storage: Store refrigerated (<4ºC/42ºF)

Download Cheese Culture - ST H2 PDF


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