CHEESE CULTURE - KAZU

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Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavour in aged cheeses such as Parmesan, Gouda, Aisago and Cheddar.

USAGE LEVELS:

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:-

KAZU

 


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