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Description
This thermophilic culture blend is a preferred choice for Parmesan or other hard, high-cooked cheeses. Produces a mildly sweet, nutty flavor profile. Can be utilized as a flavor adjunct in cheddar.
CONTAINS:
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus
USED TO MAKE: Hard and semi-hard cheeses, esp. Swiss & Parmesan. Used as flavor adjunct in Cheddar.
USAGE RATE: 6.25 DCU per 100 liters milk (variable, please consult Dairy Connection Technical Service for assistance with your application)
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO
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