MVA Thermophilic Adjunct Starter Culture
Description
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.
Details
Ingredients
- Staphylococcus xylosus II
Storage
Store in the freezer
Size
10 DCU
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
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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Description
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.
Details
Ingredients
- Staphylococcus xylosus II
Storage
Store in the freezer
Size
10 DCU
Brand
Danisco Choozit
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
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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