RA 21 Mesophilic and Thermophilic Starter Culture
Description
RA 21 Mesophilic and Thermophilic starter culture can be used to make a variety of cheese including cheddar and other semi-hard cheese. This culture produces a slightly different flavor than the MA series.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus thermophilus
Storage
Store in the freezer
Size
125 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 1/4 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
RA 21 Mesophilic and Thermophilic starter culture can be used to make a variety of cheese including cheddar and other semi-hard cheese. This culture produces a slightly different flavor than the MA series.
Details
Ingredients
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Streptococcus thermophilus
Storage
Store in the freezer
Size
125 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 1/4 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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