Kazu 1000 (50DCU) For Slightly Nutty Flavors (L. Helveticus)

$13.99
Unit price per

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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