MVA Thermophilic Adjunct Starter Culture
For aroma and texture development in Tomme-style and mixed flora cheese. This ripening culture will stimulate the lactic cultures, as well as enhance the cheese texture and aroma. Rapid implantation to inhibit potentially contaminating micro organisms.
- Staphylococcus xylosus II
Store in the freezer
Kosher certificate available upon request
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Use approximately 1/16 - 1/8 tsp for 2 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
Reduce culture amount by 25-50% when using raw milk.
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