MY800 Thermophilic Starter Culture
Description
A lower temp thermo blend used in specialty fermented milks, soft cheese, semi-hard cheese, and Reblochon style cheese. Quick acidification to start, then a slower acidification to reach lower pH. Allows good pH control for constant quality. Great flavor and texture development.
Details
Ingredients
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. lactis
- Lactobacillus delbrueckii subsp. bulgaricus
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 1/8 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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Description
A lower temp thermo blend used in specialty fermented milks, soft cheese, semi-hard cheese, and Reblochon style cheese. Quick acidification to start, then a slower acidification to reach lower pH. Allows good pH control for constant quality. Great flavor and texture development.
Details
Ingredients
- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. lactis
- Lactobacillus delbrueckii subsp. bulgaricus
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 1/8 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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