CHEESE CULTURE - MESOPHILIC AROMA B
Each sachet has been designed to inoculate enough milk for 26 gallons (100 liters) of soft cheese, cottage cheese, sour cream, goat cheese, cultured butter, fermented buttermilk or fresh cheeses in general.
The starter is added to milk to 'ripen' 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, butter or buttermilk 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 blend of 4 selected bacteria to ensure consistent results:- Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis and Leuconostoc mesenteroides.
Culture characteristics: Optimum operating temperature - normal room temperatures 68 - 77ºF (20 - 25ºC).
Gas production - Nil.
Salt tolerance - 4%.
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.