CHEESE CULTURE, THERMOPHILIC TYPE B - FOR ITALIAN STYLE CHEESES
Each sachet has been designed to inoculate enough milk (60 gallons/225 liters approx.) for a single batch of Italian type cheeses, such as Mozzarella, Romano, Parmigiano, Provalone and Grana (Reggiano).
The starter solution, when added to milk 'ripens' it, making it ready for cheese production. 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.
This freeze-dried culture contains a blend of selected bacteria to ensure consistent results:- Streptococcus thermophilus and Lactobacillus delbrueckii, subsp bulgaricus.Culture characteristics: Optimum operating temperature: 99 - 113ºF (37 to 45ºC).
Gas production - Nil.
Salt tolerance - 2%.
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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