CHEESE CULTURE - KAZU
Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavour in aged cheeses such as Parmesan, Gouda, Aisago and Cheddar.
50U (1 sachet) - enough to inoculate up to 1000L (220 gallons) of milk.
For smaller batches use 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.
Please note that this lactic acid culture has a dietary status of Kosher OU (Pareve) and is Halal AHA certified.
See our information leaflet below:-