CHEESE CULTURE - MESOPHILIC TYPE 2

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Each sachet contains bacteria carefully selected for the optimum production of Cheddar, Colby, Brick, Brie, Camembert, Jack, Stilton, Blue and Feta cheeses.

Suggested dosage is 1/8 teaspoon per 4 - 5 litres milk (approx. 1 gallon). Each sachet is good for 100 litres (nearly 22 gallons) of milk, but please note that these quantities are approximate. Follow your recipe to ensure the correct dosage is used since the quantity of culture required can vary considerably.

The starter, 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 cheesemaking.

Culture characteristics: optimum operating temperature - normal room temperatures (25 - 35ºC).

Gas production - Nil.

Salt tolerance - 3%.

Proteolysis ++.

Store unopened sachets in the fridge at between 4 - 7ºC (storage life 12 months) or frozen at -20ºC (storage life 18 months).

Certification: Non-GMO, BSE/TSE free, Food grade, Halal, Kosher.

MESO 2


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