CHEESE CULTURE, MESOPHILIC TYPE II, FOR CHEDDAR, STILTON, BRIE ETC
Each sachet has been designed to inoculate enough milk (26 gallons/100 liters) for a single batch of Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta cheeses.
The starter solution, when added to milk 'ripens' it, making it ready for cheese formation. When the starter is used in combination with rennet then the consistent production of cheese can be achieved, batch after batch! Handling: Allow powder to come to room temperature prior to use. Add directly to the milk, without any preliminary activation. Mix thoroughly to distribute culture evenly. Works well with cows, goats, buffalo or sheep milk.
This freeze-dried culture contains a selected bacteria (Lactococcus lactis subsp. cremoris), to ensure consistent results when cheese making.
Culture characteristics: Optimum operating temperature - warm to hot room temperatures 77 - 95ºF (25 - 35ºC).
Gas production - Nil.
Salt tolerance - 3%.
Store unopened sachets in the fridge at between 39 - 45ºF (4 - 7ºC): storage life 12 months or frozen at -4ºF (-20ºC): storage life 18 months.
Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.
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