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Kazu 1000 (50DCU) for slightly nutty flavors (L. helveticus)

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Availability: In stock

$12.99

Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavor in aged cheeses such as Parmesan, Gouda, Aisago and Cheddar.

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  • Kazu Cheese Culture

Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavor in aged cheeses such as Parmesan, Gouda, Aisago and Cheddar.

USAGE LEVELS:

50U (1 sachet). 1/8 tsp for 1 gallon, 1/4 tsp 2-5 gallon.

COMPOSITION: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus helveticus.

Storage: Store at 39 degrees F (4 degrees Centigrade).

Please note that these sachets are sold and priced individually.

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