Su Casu Thermophilic Starter Culture
Description
Preferred choice for Parmesan or other hard, high-cooked cheese. Mildly sweet and nutty flavor profile. Can be used as a flavor adjunct in Cheddar. Very high heat resistant.
Details
Ingredients
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. lactis
- Lactobacillus helveticus
Storage
Store in the freezer
Size
50 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 tsp for 1-2 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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