FLAVOBAC 302

Defined strain of Lactobacillus casei used as adjunct culture for development of balanced, buttery flavor notes in cheddar. Also provides some proteolytic activity for improved texture.

This product is FROZEN and requires special handling and storage (≤ -49°F). Please call to order; ordering of this product is not available on our website due to its special handling requirements.

Size

Cheddar (adjunct for flavor)

Contact Dairy Connection Technical staff

Lactobacillus casei

Kosher Dairy, certificate available

non-GMO

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MVA
 
HELV A
 
653