CHOOZIT RA Series

RA series is a rapid-acidifying mesophilic/thermophilic blend for semi-hard, semi-soft and fresh cheeses including cheddar, Colby, feta, chevre. Due to the thermophilic strain in this blend, it is a rapid acid producer sometimes preferred over the MA series for the production of Cheddar and American-style cheeses. This culture is a popular choice for fresh "squeaky" curd production due to its salt sensitivity. Bacteriophage rotation available: RA 21, 22, 24, 26. Larger sizes of this product are available via Special Order (lead times and minimum purchase may apply; please contact Dairy Connection for details).

CONTAINS:
Lactococcus lactis subsp. lactis
Lactococcus cremoris subsp. cremoris (formerly known as Lactococcus lactis subsp. cremoris)
Streptococcus salivarius subsp. thermophilus (formerly known as Streptococcus thermophilus)

USED TO MAKE: Recommended for Cheddar and American type cheeses such as Colby, Monterey, fresh "squeaky" curds

USAGE RATE: Cheddar: 6.25-7.5 DCU per 100 liters milk (27-33 DCU per 1000 lbs. milk.). Other semi-hard and soft cheeses: 5-6.25 DCU per 100 liters milk (22-28 DCU per 1000 lbs. milk).

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO